By Joe Yonan, The Washington Post I have a dried-fruit problem. The problem is that I love it so much, I can’t have much around or I’ll start nibbling, and a snack becomes a mini-meal. Not the end of the world. But dried fruit is a pretty great ingredient in lots of dishes, from smoothies, salads and rice pilafs to dips, sauces and stews (especially tagines, the Moroccan slow-cooked dish that often includes prunes or dried apricots).