Southwest Sangria

1 mango, peeled and diced
1 tangerine, peeled and sectioned
4 strawberries, sliced
1 cup Mexican papaya, diced
1 cup pineapple, diced
1 cup honeydew melon, diced
 1/2 cup rum (preferably Captain Morgan)
1 cup vodka (preferably Absolut Citron)
 1/2 750-milliliter bottle Riesling
 1/2 750-milliliter bottle Pinot Noir

Combine fruit in a large bowl. Cover with rum and vodka. Place fruit bowl in the refrigerator and allow to soak overnight, or at least 8 hours. Pour mixture into a large pitcher and add red and white wine. Chill and serve.

Makes 4 servings.