Freeze dried fruit I think you mean - frozen and vacuumed to remove water. I haven't used it myself. I don't see why you couldn't, but one consideration I would have would be that freeze dried fruit is considerably more expensive than fresh, by volume. Also, it is noticeably less fresh tasting, meaning that some flavor producing compounds are destroyed. One advantage I can think of is that it is likely sterile if used straight from a nitrogen flushed pack.