In a food processor, combine plums, dates, walnuts, pecans, apricots, cranberries and papaya. Pulse 1–2 minutes or until mixture is finely chopped and begins to clump together.

Add honey, orange zest, cinnamon, cardamom, nutmeg and orange extract. Process again until spices are fully incorporated and mixture forms a soft dough.

Using cookie scoop or small ice cream scoop, roll into balls about 1½ inches in diameter. (Note: If making ahead of time to store in freezer, arrange balls on parchment-lined baking sheet and freeze solid. Transfer to freezer-safe bags and store up to 3 months.)

Roll each ball in sugar, ensuring they are fully coated.

Store sugarplums in airtight container, placing in single layer or stacking with parchment paper between layers. Alternatively, place each sugarplum in mini paper cupcake liner.