As far as fruit sweeteners go, I probably use raisins the most. I use them whole mostly, but sometimes pureed with prunes. You can also make raisins into a raisin paste and use like date paste. Raisins are excellent in baked goods. They are also good used cold to sweeten cereals and trail mixes in place of sugar. I prefer the dark brown raisins, as I think they are the sweetest, but I have used red and yellow raisins, too, and they are delicious.