Peel rind from limes, using a potato peeler, and remove any white pith from the strips. Set peeled limes aside. Simmer rind in the water for 5 minutes; strain the cooking liquid and return to saucepan; reserve the strips of rind. Make the liquid up to 1 1/4 cups again with more water and add the sugar. Heat gently until the sugar has dissolved, then boil for 3 minutes. Leave to cool, then pour into a large salad bowl with the wine. Cut the melon in half, scoop out the seeds, and cut the flesh into 20 mm (3/4 inch) cubes, or use a melon baller. Juice scraps of melon, strain, and add to wine syrup. Add melon cubes/balls to the wine syrup. Halve the grapes and remove pips; add to the salad. Peel and slice kiwifruit and add to salad. If using grapefruit, cut peel and pith from fruit and ease segments from between membranes, using a shape knife. Add salad, together with any juice. Cover the bowl and chill. About 2-3 hours before serving, squeeze the juice from the peeled limes into a bowl. Halve the avacado and remove the stone. Peel avacado carefully and dice the flesh. Toss immediately into the lime juice, using a little lemon juice. If there is not sufficient lime juice to coat the avacado pieces, then add avacado and juice to salad. Mix gently. Cut reserved lime peel into very thin strips and sprinkle these over the salad. Keep chilled until needed. Serve with Orange Shortbread Fingers.
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