Question about fermenting dried fruit treated with sulfur dioxide

[Dan O]

I'm fairly certain I remember reading that fruit (dried or otherwise) that has been treated with sulfur dioxide should NOT be used to ferment with. I saw this bag of fruit medly ( while hunting for dried, unsulfured, unsweetened apricots) that sounds like it would make for an interesting melomel, but, the sulfur dioxide makes me second guess getting it. Either way, the fruit combo would be a crazy tasting mead, IMO.
Of course, now that I already posted this, I realize it has oil on the fruit, so, it it good for only cooking & snacking on.....not for fermenting.

Thanks, in advance, to anyone who chimes in.