Today we are fortunate to have a wide selection of dried fruits to choose from. Where once we were limited to dates and raisins, it now seems that every fruit imaginable is available dried. The quality of these fruits is also excellent which makes for delicious Fruit and Nut Balls. When you look at this recipe, don't think it is cast in stone. Use it as a template only. You can vary both the type and amounts of dried fruits. While I have used dried dates, figs, cherries, and apricots, you can just as easily use other dried fruits like prunes, raisins, cranberries, and even dried coconut. But there are a few things to keep in mind when choosing your dried fruit. First, try to buy in bulk from a grocery store or natural food store that has a high turnover. Not only will the fruit be fresher, but you can see, smell, feel, and often taste the fruit to make sure it is fresh and of high quality. Pre-packaged fruit can also be excellent but it is harder to tell the quality of the fruit through the plastic bag. Make sure to check the expiration date on the bag. Always look for dried fruit that is plump, moist, and has good color. Never buy fruit that is dried out or moldy. There is a debate about whether to buy 'sulphured' or 'unsulphured' dried fruits. Some like to buy 'sulphured' which means that it has been treated with a sulphur dioxide solution. This preserves the fruit's bright color and makes the fruit very soft and moist. The downside is that some people can taste the preservative while others are allergic. Of course, 'unsulphured' means it has not been treated before it is dried and some say the flavor of untreated dried fruits is far superior. The downside is that the fruit's color may be slightly faded looking, especially dried fruits (like apples, pears, and bananas) that oxidize quickly.