Would there be any advantages other than increased sugars if mashed?
Why would mashing make any difference? And good point about straight sugar, Dave.
I'd never thought about this until yesterday, but considering that the dried fruits contain more carbohydrates than simple sugars, if you mashed with enzymes, these carbs (i.e., starches) should theoretically be convertable just like we all do with malt, converting starches to sugars. Raw malt is sweet, but gets much sweeter with mashing, etc. So, why should fruits with extra starches be any different?!?!