Definitely makes for an interesting mead, I regularly use about a tablespoon of dried tropical fruit per gallon (during fermentation). Works well as a yeast nutrient and imparts some fantastic flavours.
Some of the oldest recorded mead recipes were simply honey, water, yeast and a few raisins.
Personally I find just using raisins gives the finished mead a slightly musty flavour (no pun intended!) but each to their own and all that.