There is always the problem of what to bring as a hostess gift when you’ve been invited to share a meal with friends.

A Waterford vase with flowers is obviously too over-the-top, and a book, while nice, is problematic in that my taste in reading is probably not what’s on your must-read list.

A bottle of good wine is better, but in my mind, I always want to bring something just a little bit different, so I bring wine and fruit. My favorite fruit of choice is the pineapple.

In fact, in tropical climates, pineapples are a symbol of home hospitality and are often given as housewarming gifts, holiday gifts, get-well gifts or just about any other special occasion where a gift would be appropriate.

When choosing a pineapple, look for a large fruit and let it sit at room temperature for a few days before using it. This isn’t to ripen it (they don’t ripen any further after they are picked) but rather to allow it to soften and become juicier. Don’t let it sit too long, however, as it can start to ferment and rot rather quickly.

Color doesn’t matter; the best pineapples are firm, plump and have a sweet, obvious pineapple aroma. The test I like best is to pick up the pineapple and smell the bottom of it. If it smells like fresh pineapple, it’s ready; if it has no smell, it’s not ripe yet. If it smells like wine or has a slightly overblown odor, it’s overripe and may have already started to ferment and spoil.

There are two schools of thought regarding the peeling of a pineapple: you can peel it then cut it, or cut it then peel it. In my opinion, neither is better; it is truly a matter of personal choice.

Regardless of which way you choose to peel it, you need to cut off the leafy crown.

The pineapple is so versatile, the fruit can be eaten as is or topped with yogurt, or used as an ingredient in a salad dressing, a marinade, a main course or a dessert like the classic pineapple upside-down cake.

Whatever your pineapple choice, the following recipes will make your gift one that is never returned.

Pineapple Salad with Honey Dressing

2 to 3 cups bite-size pineapple chunks

2 to 3 cups bite-size cantaloupe chunks

1 to 2 cups seedless grapes

2 cups strawberries, sliced

1 cup blackberries, blueberries or raspberries

Honey Dressing:

1/2 cup sugar

1 teaspoon prepared dry mustard

1 teaspoon paprika

1/4 teaspoon salt

1/2 cup honey

1 tablespoon lemon juice

1/4 cup rice wine or apple cider vinegar

1 cup oil

1 teaspoon onion, grated

1 teaspoon celery seeds

1 tablespoon poppy seeds

In a large bowl, combine the fruits; toss gently. Cover and refrigerate. In a blender, combine the sugar mustard, paprika, salt, honey, lemon juice and vinegar. Blend until combined, then slowly add the oil while the blender is on. Pour the dressing into a bowl and add the onion, celery seed and poppy seeds. Mix to combine, cover and refrigerate until ready to serve.

To serve, spoon the dressing over the fruit and toss to combine. Serves 6 to 8. You can serve this over salad greens.

Pineapple Orange Freeze

1 orange, peeled and sectioned

1 cup chopped fresh pineapple

1 banana

1 1/2 cups orange juice

1 cup ice

In a blender, combine the ice and juice and blend until slushy. Add the banana, orange and pineapple. Blend until smooth and serve. Makes 2 servings.

Pineapple Chicken Salad

2 pounds cooked chicken (or turkey)

1 to 2 cups diced pineapple

3 or 4 stalks celery, sliced

1 red pepper, diced

1 cup mayonnaise

2 tablespoons milk

1/2 teaspoon celery salt

1/4 teaspoon pepper

1 cup toasted pecans

In a large bowl, combine the chicken, pineapple, celery and red pepper and mix to combine. In a small bowl, combine the mayonnaise, milk, celery salt and pepper. Add the mayonnaise mixture to the chicken and toss to combine. Chill for at least 30 minutes. Sprinkle the pecans over top just before serving. Serves 6.

Upside Down Pineapple Cupcakes

1 pineapple, cut into chunks (you won’t need it all), drained (save the juice)

1/3 cup packed light brown sugar

1/3 cup unsalted butter, melted

1/4 teaspoon cinnamon

Cupcake batter:

3/4 cup sugar

1/4 cup butter, room temperature

1/2 cup reserved pineapple juice or milk or water

1 egg

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

Preheat the oven to 350 degrees. Spray a non-stick muffin pan with vegetable spray. Place the pineapple chunks on paper towels to drain completely.

In a small bowl, combine the brown sugar, melted butter and cinnamon. Divide the mixture evenly among the muffin pan cups. Arrange the pineapple chunks decoratively on top of the sugar mixture, but only just cover the bottom; don’t put too much pineapple in each one. Set the pan aside.

In the bowl of an electric mixer, blend together the butter, sugar and pineapple juice, beating for 2 minutes until smooth. Beat in the egg until combined, then add the flour, baking powder and cinnamon. Mix to combine.

Spoon the batter over the fruit in the muffin pan, filling each cup 3/4 full. Bake for 30 minutes or until a toothpick inserted into the cupcake comes out clean. Cool the pan for 5 minutes, then place a wire rack on top of the muffin pan and invert. Let the pan stay on top of the cupcakes for about 15 seconds to make sure they release from the pan. Remove the pan and let cool completely on the rack. Makes 12.