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1. Place the pineapple on its side on a cutting board and, grasping it firmly with one hand, slice off the leafy crown and the base with a large sharp knife.
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2. Stand the pineapple on end and slice off the prickly rind in seven or eight downward strokes, cutting deep enough each time to remove the eyes.
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3. Then divide the fruit lengthwise into quarters and cut the triangular section of core away from each quarter. Cut two of the quarters lengthwise in half and slice each of these crosswise into ˝-inch-thickwedges.
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4. Grate the remaining two quarters of the pineapple on the teardrop-shaped holes of a stand-up hand grater. Set aside the pineapple wedges and grated pineapple.
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5. Pick over the strawberries carefully, removing the stems and hulls and discarding any fruit that is badly bruised or shows signs of mold.
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6. Wash briefly in a sieve or colander set under cold running water, then spread the berries on paper towels to drain and pat them completely dry with fresh paper towels.
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7. Just before serving, combine the superfine sugar, lemon and orange juice, and curacao in the punch bowl and stir to dissolve the sugar completely.
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8. Stir in the champagne, wine and club soda. Carefully place the solid block of ice in the bowl, then stir the pineapple wedges, grated pineapple and strawberries into the punch.
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