1 large ripe pineapple
Using a sharp knife, cut away the crown of leaves and the pineapple rind. Quarter the pineapple, then remove the tough core from each quarter. Cut the pineapple into 1-inch chunks.
In batches, in a food processor or blender, purse the pineapple with the water and sugar. Transfer the puree to a fine sieve placed over a large bowl, and strain it, pressing down hard on the solids with a wooden spoon to extract as much juice as possible. Pour the strained pineapple juice into a large pitcher, discarding the solids.
Stir in the lime zest and the grapefruit, orange, and lime juices. Add the chopped papaya and ice cubes, and let stand until well chilled.
Pour the punch into individual glasses, and spoon 2 tablespoons dark rum on top of each serving. (You can skip the rum if you prefer a non-alcoholic drink.) Serve immediately.
Yield: About 2 quarts, 8 servings
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