Simmer 1 gallon of water with both sugars, spices, pineapple peel, passion fruit flesh, naranjila flesh and mint for 1 hour. Remove from the heat and cool the mixture. Strain and discard the spices, pineapple peel and any seeds.
Finely dice the mote, pineapple, strawberries, babaco or papaya, peaches and cooled precooked corn.
Add the finely diced ingredients to the cooled spiced water. Add the vanilla extract and wine to taste and stir. Spoon some of the chopped mixture into a bottom of a tall glass then fill with the liquid. Serve with a long-handled spoon.