I was just pottering around the carboys and started wondering - what would a list of all our off-beat meads look like? My three strangest meads are:

Prune Melomel
Tomato Melomel

All turned out pretty good. The prune is delicious, with a heady aroma of slivovitz. The tomato still has to mellow out, but if it's like straight tomato wine, the fruit taste will disappear with time and I'll have a light-golden, semi-dry mead. The lactomel is OK - good as an experiment, but nothing to rave about so far. I'll let it sit for a year more and then see.