I am getting ready to rack my first fruit mead off of the fruit that has been sitting in the fermenter over the last 3 weeks or so. Is there any value in attempting to use the fruit post fermentation or should I just dump it?
I assume that besides the mead picking up fruit flavors, the fruit has picked up some mead flavors. Has anyone used their fruit to eat or make a drink out of after fermentation?
That’s how grappa is made, so it’s been done. Of course, distilling is illegal in the US so I wouldn’t recommend it. The fruit could make an interesting pie though.
I’ve tasted the cherries from the bottom of a sour Old Ale our club made and they were flavorless and mushy. Not exactly appetizing. A lot of trub collects on the fruit, too, which makes for funky flavors. I’d say, not a good idea to reuse it, but you may want to taste it for yourself.
Makes great compost…
Rinse them off and soak in vodka.
My experience exactly, both with infusing fruit in spirits, and with meadmaking.
Well, the whole point of an infusion, or putting the fruit into a mead is to extract the color and flavor… 
Give 'er a taste and see what you think. There is no right or wrong.
That’s the beauty of meadmaking; there are no “defined” styles (except for that SCA spice/tea/mead thing).
You’re free to do whatever you want that tastes good to you. But then again, isn’t that what any type of homemade beverage making is about anyway? And don’t be scared away from researching distilling by superstition.