White Sangria Punch

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 small honeydew melon, halved, seeded, and cut into chunks
1 small pineapple, peeled and cut into chunks
4 medium peaches, cut into thin wedges
1 lemon, thinly sliced
1 lime, thinly sliced
2 750-ml bottles dry white wine, chilled
1/2 cup sugar
2 Tbsp lime juice
1 liter carbonated water, chilled
1 cup loosely packed small fresh mint leaves
fresh pineapple spears

Directions:
1. In a large punch bowl combine melon, pineapple, peaches, lemon and lime slices. Add wine, sugar, and lime juice. Stir well to dissolve sugar. Cover and chill for at least 2 hours, or up to 24 hours. Just before serving, stir in carbonated water and mint leaves. Serve with pineapple spears.