Peel and cut the pineapple into 1/2-inch chunks and the mango into 1/2-inch cubes. Thinly slice the orange and lime. Place all prepared fruit into a large pitcher.

Lightly muddle about half of the pineapple and mango pieces in the pitcher with a wooden spoon or muddler to release juices and flavor without turning the fruit to pulp.

Mixing the Sangria

Add the dry white wine, white rum, and orange liqueur to the pitcher with the fruit.

Pour in the fresh orange juice and fresh lime juice.

Stir in the agave nectar (or simple syrup) and the grated fresh ginger, if using. Taste and add up to 1 additional tablespoon of sweetener if you prefer sweeter sangria.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours, to let the fruit macerate and flavors meld. For best flavor, refrigerate up to 12 hours.

Finish & Serve

When ready to serve, gently stir the sangria. Add the chilled club soda or sparkling water to the pitcher to provide effervescence. If you prefer a less fizzy drink, add half the amount and let guests top their glasses.

Fill glasses with ice (about 1/4 to 1/2 cup per glass). Place a few pieces of the macerated fruit into each glass.

Ladle the sangria over the ice and fruit, then garnish each glass with a sprig of fresh mint and an extra slice of lime or orange if desired.

Serve immediately. Leftover sangria (without added ice) can be refrigerated for up to 48 hours; add club soda just before serving to retain fizz.