Using a vegetable peeler, peel parsnips; bias-slice 1/2 inch thick. Cook parsnips in lightly salted boiling water for 7 to 9 minutes or until crisp-tender; drain and cool. Meanwhile, if desired, coarsely chop larger pieces of dried fruit, such as pineapple or apricots. In a large bowl combine dried fruits with lemon juice, olive oil, juice concentrate, tarragon or parsley, salt, and cinnamon; stir mixture well.
Add parsnips to fruit mixture; toss to coat. Cover and chill at least 2 hours. To transport to a potluck, transfer the salad to a container with a lid and pack on ice in an insulated cooler. Makes 8 to 10 side-dish servings.