Tropical Fruit Salsa

1 mango, diced

2 kiwi, diced

2 tablespoons minced fresh mint leaves

pinch of chili powder (optional)

1 tablespoon lime juice

1/4 teaspoon salt

Freshly ground black pepper

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Club Med Ixtapa's Salsa Mexicana

2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces

1/4 cup finely diced red onion

2 tablespoons finely chopped fresh cilantro

1 jalapeño pepper, finely minced (leave the seeds in for extra spice; scrape them out for a milder salsa)

1 small clove garlic, finely chopped

1/2 teaspoon salt, or to taste

Toss all ingredients in a small bowl and let stand at least 1/2 hour before serving.

The salsa can be made and refrigerated up to a day in advance. Drain off excess

liquid and season to taste with salt before serving.

Yields 4 servings

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Club Med Ixtapa's Guacamole

The perfect compliment for tortilla chips and cold cervezas.

3 ripe avocados

1 plum tomato, diced

1/4 cup finely diced onion

1/2 serrano pepper, finely diced

1/2 lime, freshly squeezed

salt and pepper, to taste

Peel and pit the avocados.  Leave the pits in the bowl; this is a Mexican secret to help slow the oxidation process.  Gently mash.  Combine all ingredients in a small mixing bowl. Mix with a wooden or plastic spatula, for best results, mix by hand.  Serve immediately or keep in the refrigerator for up to 12 hours.  Either way, just before serving, squeeze a fresh lime on top of the guacamole to slow the oxidation process.

Yields 4 servings