Put chopped melon into a large bowl.

Combine pineapple-orange juice, lime juice and salt. Pour it over chopped melon. Let stand for 2 hours or refrigerate overnight.

Mash or crush melons in small batches using a potato masher or blender. Press mashed fruit through a food mill or sieve to remove stringy pulp. There should be 9 – 11 cups juice. Add liqueur to melon juice and chill.

To serve, pour melon juice into large serving bowl; add liquor if desired. Pour in chilled soda. Float ice and sliced fruit. Serve immediately.

Melon juice slush:

Put 2 cups chilled melon juice and 10 or 12 ice cubes into a blender; blend until ice is crushed. Pour into 4 glasses (1 cup each) and top off with chilled soda.