Pineapple

The ripest pineapples need nothing more than slicing and serving.
Your nose will lead you to the best fruits; the base should have a heady, saccharine perfume and give a little when gently pressed. Heat boosts those big, tropical notes, so to truly celebrate a pineapple, roast it whole
with rum and spices until burnished and caramelised, then serve generous
slices with vanilla ice cream