Fruit Stuffed Avocado Rum Dressing

The total amount of fruit in this recipe will naturally depend upon the size of the avocados. Some are no bigger than a small fist, others are the size of a large coconut. Increase or reduce the amount of fruit accordingly. To segment oranges and grapefruit, cut away all outer skin and outer white membrane, using extra sharp knife. Then cut between the inner pieces of membrane to make segments. Frozen or canned grapefruit segments, thawed and drained, can be used as a time saver. Cut each avocado in half. Remove seeds. Brush flesh of avocado with lime juice or lemon juice to keep the pulp from turning dark. Leave skin on avocado. Place each avocado half on a dessert dish or small bowl so that it won't wobble. Fill with grapefruit segments, orange segments, strawberries and pineapple wedges. Keep in refrigerator until serving time. Beat the cream until stiff. Fold the whipped cream into the mayonnaise. Fold the rum and the lemonade concentrate into the mayonnaise. Serve the rum dressing in a sauce boat at the table or pour over the fruit just before serving.