Rums with punch; great rum punch recipes for summer entertaining.

BEFORE THE WORLD DISCOVERED the natural riches of the Caribbean, Italy had no tomatoes, Ireland had no potatoes, Holland had no chocolate, France had no vanilla and Spain had no beans. In exchange for all it gave, the Caribbean received coconuts, oranges, limes, grapefruits, mangoes, bananas and sugar cane. In one of the great culinary ironies of history, it is these imports rather than its native foods for which this paradisiacal cluster of islands has become known.

The growth of sugar cane meant that the Caribbean could make rum. Given the diversity of the islands, it also meant that the Caribbean could produce the greatest range of rums the world has ever known. The Caribbean currently exports to the united States about 90 variations of it rums. They range from pale golden to deep brown in color and from 70 to 151 proof in potency, although most are 80 or 86 proof. These rums hail from Puerto Rico, Barbados, Jamaica, Martinique, Trinidad, the Dominican Republic, Haiti and the Virgin Islands.

Island fruits and rum team up for an ideal punch. Here are a few recipes to quaff your guests' thirst at a warm weather party.

PRIMAVERA PUNCH: Combine a fifth of light rum, one cup of freshly squeezed orange juice and 1/2 cup of grenadine syrup in a punch bow. Add ice cubes and stir well. Add one quart of ginger ale. Garnish with pineapple chunks, banana slices and fresh mint. Makes 2 1/2 quarts.

PEACHY PUNCH: For a punch with a different taste, combine a fifth of rum, three cups of peach nectar, 1/4 cup of fresh lime juice, one cup of dry white wine and 1/3 cup of orgeat (almond-flavored syrup) in a punch bowl. Stir, add ice cubes and pour in one quart of club soda. Makes 3 quarts.

HOLIDAY PUNCH: In a punch bowl, combine, then chill in the refrigerator: a fifth of rum, one cup of freshly squeezed orange juice, two cups of cranberry juice, 1/2 cup of fresh lime juice and 1/3 cup of simple syrup. (To make syrup, bring a mixture of 1/2 cup of water and one cup of sugar to a boil in a saucepan; lower heat and simmer for 5 minutes; let cool.) When your party begins, add ice cubes to the chilled punch; then; after setting the bowl on the table, add one quart of club soda. Makes 3 quarts.

RUM PUNCH: For a grand celebration, mix in a crock two quarts of freshly squeezed orange juice, one quart of fresh lemon juice, the rinds of the oranges and lemons, two pineapples cut into bite-size chunks, 10 sliced bananas, 10 bottles of white wine (750 ml each) and two pounds of brown sugar. Cover and let stand overnight.In the morning, add five one-fifth bottles of light rum, one-fifth of dark rum and one bottle (750 ml) of creme de banane. Let the concoction stand until just before the party. Strain into a punch bowl; add ice cubes. Adjust seasoning by adding simple syrup or lemon juice to taste. Makes 100 cups.