Golden Carpaccio

Slice the gold kiwis into thin, even rounds using a sharp knife or mandoline, removing any skin. Arrange the slices slightly overlapping on a serving plate or individual plates in a circular or linear pattern.

Scatter the raspberries evenly over and around the kiwi slices, pressing them gently into place so they nestle between the layers.

Whisk together the lime juice, acacia honey, and walnut oil in a small bowl until well combined. Taste and adjust honey or lime juice to balance sweetness and acidity.

Drizzle the lime-honey mixture lightly and evenly over the arranged fruit, using a spoon or small pitcher to create fine streams across the carpaccio.

Sprinkle the chopped pistachios generously over the top just before serving to maintain their crunch and prevent them from absorbing moisture.

Serve immediately at room temperature or chilled, depending on preference, while the textures remain distinct and the flavors are fresh.