I've only made a few batches of fruit beer, but my first assumption would be that it wouldn't work well simply because there are no juices left in the fruit after the drying process. When I add fruit to my beer/wine, I either run it through my trusty juicer and simply dump all the juice into the wort/must, or I mash it up real good so all the juices can get out of the fruit and mix with the other sugars. It is my understanding that the drying process cooks out all the extra juices from fruit, leaving behind only what sugars are absorbed into the fruit itself.
All that being said, I'd really like to see if this could work as it's easier to ship and store dehydrated fruit when compared to fresh/frozen. Let us know if you do attempt this.