For the melon with lychees and pineapple, cut and hollow out the melon so that the skins can be used to fill the finished fruit salad.
Dice the melon flesh and dice the other fruits as well, if necessary. If desired, pour the liqueur over the fruit now.
Finely chop the ginger pieces and mix everything together. Refrigerate for several hours.
Just before serving, pour the fruits into the half melon shells and serve the melon with lychees and pineapple.
A variant would be to douse the melon with lychees and pineapple with a little high-proof and set fire to it. A great effect!