Hum ? I know I've tasted them, but for the life of me, I can't remember what they tasted like.
As for using them to flavour a mead ? I'd have thought it would probably be better to make a basic traditional, then when the fermentation has finished, rack it off the lees and then peel the fruit, chop it up and put it in a muslin bag, before racking stabilised mead onto it.
That way, you will get as much of the flavour of the fruit as possible, rather than risk losing any during the fermentation stage......
I certainly wouldn't pulp it, as that makes it more likely to damage the seeds and impart some "seed bitterness" to the batch (just like when you blitz a kiwi fruit).
Ha! I'm also a little suspicious of them (yes, I just saw them in my local ASDA as well). They are "too flashy" for my liking, in the same way that the big retailers only buy "pretty" looking varieties of fruit, because we're all too much like "mug punters". Sure they look wonderful on a shelf, but when you cut into that lovely looking, large fruit, all you end up with, tastes like watered down pap, with a minimal flavour (think big strawberries, Kenyan blackberries, hell even tiger prawns - big, juicy looking, but lacking in any real flavour).