Piña

Choose one that feels heavy for its size and has a sweet, fruity smell at the base. A little give is fine, but avoid soft, bruised patches or a sour smell; the skin colour alone is not a reliable guide.

Cut off the crown and base, stand the fruit upright and slice away the skin in strips, following its curve. Cut out the remaining eyes with small diagonal V-shaped cuts, then quarter the fruit lengthways and remove the tough core.

Not meaningfully: piñas do not get sweeter once picked. Leave one at room temperature for a day or two if you want its aroma to develop, but refrigerate it when cut or once it smells ripe.

Keep peeled or cut piña in a covered container in the fridge and eat it within about three to four days. You can freeze chunks in a single layer, then transfer them to a freezer bag for smoothies or cooking.

Use fresh chunks in salsa with chilli, lime and coriander, or add them to fried rice, curries and grilled skewers. For a quick dessert, grill thick rings until lightly browned and serve with yoghurt.

Fresh piña contains bromelain, an enzyme that can stop gelatine setting. Cook the fruit first, or use tinned piña, which has been heated; either way, let it cool before adding it to the gelatine mixture.