Cut 2-3 biscuits and cut them into quarters in angled shapes. Set aside for garnish.
Using a large knife, cut the rest of the biscuits until they are minced and resembles soil.
Remove stem from cherries. To pit the cherries, use a small knife, and cut the cherry around the seed. With your hands, twist the fruit so that one half of the cherry comes away. Using the small knife or your fingers, remove the pit. Place them in a medium size bowl.
Cut black plum into small cubes and add them to the bowl of pitted cherries. Discard the pit.
Remove the leafy stem off the strawberries. Cut them into small cubes and add them to the bowl of cherries and plum.
Cut the dragon fruit in half lengthwise. With your hands, peel the leathery skin away from the flesh. Cut the red dragon fruit into cubes. As the fruit stains, place them in a small separate bowl until you’re ready to serve.
To be served in a stemmed glass.
Add the red dragon fruit to the rest of the fruit. Give it a quick toss.
Divide the fruit salad evenly across the 4 glasses.
Sprinkle a generous portion of the chocolate soil on top of the fresh fruit salad.
Add 1 or 2 of the quarter Tim Tam chocolate biscuit on top as garnish.
Serve the dessert fruit salad immediately as the crunch of the biscuits can become soggy from the contact with the fruit.
The red dragon fruit stains so be wary of contact with your clothes.
You can use any red fruit although it’s important to have a good balance of flavours.