Peel and dice or slice the fruits. Put them in a large deep dish.
Combine the sugar cane syrup together with the orange juice, lemon juice, rum, cinnamon and nutmeg in a salad bowl. Pour onto the fruits and mix in delicately.
Leave in the fridge for 4 hours to macerate, stirring once or twice.
At the time of serving, garnish with mint leaves or fresh coconut shavings.