Wash all fruit. Thinly slice the orange into rounds. Hull and halve the strawberries. Cut fresh pineapple into 1/2-inch chunks. Place fruit in the refrigerator until ready to assemble so punch stays cold.

If using an ice ring or large ice, prepare it in advance. Otherwise, have about 6 cups of large ice cubes ready to slow dilution.

Build Punch

Combine base liquids

In a medium punch bowl (or large pitcher) add 3 cups chilled ginger ale, 1 cup chilled pineapple juice, 1 cup orange juice, and 1 cup chilled sparkling water or club soda. Stir gently to combine so carbonation is retained as much as possible.

Add alcohol (optional)

If making an alcoholic punch, add 6 tablespoons light rum and 2 tablespoons orange liqueur. Stir once gently to incorporate. For a nonalcoholic version, omit these and consider adding an extra 1/2 cup ginger ale or additional sparkling water.

Taste and adjust

Taste the mixture. If you prefer it sweeter, stir in up to 2 teaspoons simple syrup. If it needs more brightness, stir in 1 teaspoon fresh lime juice. Adjust to taste.

Finish & Serve

Add prepared fruit (orange slices, pineapple chunks, halved strawberries) to the punch bowl, saving a few nice-looking slices for garnish on top.

Add the ice to the punch bowl — either the large cubes or pre-made ice ring — to keep the punch cold without diluting too quickly. If using an ice ring, float it on top and arrange fruit around/inside it.

Gently bruise a few mint sprigs between your palms to release aroma and tuck them into the punch or float on top as garnish.

Serve immediately into chilled glasses, using a ladle to distribute fruit evenly. Replenish ice and chilled ginger ale or sparkling water as needed during service to maintain temperature and effervescence.