For salsa, combine mango, kiwifruit, green onion, red sweet pepper, ginger, lime juice, cilantro, brown sugar, and ground red pepper in a mixing bowl. Toss to coat well. Cover and chill up to 4 hours. Makes about 2 cups salsa.
For jicama chips, peel and halve jicama. Cut jicama into 1/4-inch-thick slices with a sharp knife. Serve with salsa.