I made a loquat pie once. It took forever to peel the little guys, and by the time we had peeled/demembraned enough to make a pie, most of them had oxidized to a very unappetizing gray color. But we'd worked so hard, we went ahead and made the pie (usual method: bottom crust; fruit lightly tossed with sugar, a little flour, and a touch of cinnamon; dot with butter; top crust).

Guess what? The color repaired itself to a heavenly orangey-gold color during cooking, and the pie itself was a memorable combination of flavors -- sort of an apricot/mango (or was it papaya?) effect. Wonderful!

This was years ago. I've never done it again, because I don't have regular access to them. But I would, no question, if I got the chance.