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Also, a source for a carved melon may be a local culinary school. If you have a local community college with a culinary department you may be able to find out from the chef/instructor a talented person to carve you one or to have it done as a class assignment.
The most basic punch I do is a simple 1:1 blend of Pineapple juice and Ginger Ale spiked with a touch of Almond Extract. It light, not to sweet, drinkable if its hot outsided, is not thick and gooey and staining. A simple ring of pineapple juice and fruit frozen makes a pretty garnish if served in a punch bowl.
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