A dried fruit salad is not so much a salad as stewed fruit. Presoak the fruit if necessary so that it softens. Place fruit and liquid together in a saucepan and cook gently on top of the stove for about 20–30 minutes until soft and plump. Strain off the juices and reduce them in a small saucepan. Put the fruit in a bowl, pour over the reduced glaze and mix, then chill before serving.