In a medium bowl combine the diced, mango, pineapple, bell peppers, red onion, jalapeño and chili pepper. Toss to combine.
Add the lime zest and juice, cilantro and mint. Toss to combine.
Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a small bowl to capture all the ginger juice. Discard the ginger solids. Add the juice to the salsa and toss to combine.
Taste for seasonings adding salt and freshly ground pepper if desired.
Serve with chicken, pork, fish or shellfish.
If you prefer less spice, discard the seeds from the jalapeno and red chile pepper.