I occasionally roughly chop brined capers when I make tartar sauce for homemade fried fish. I've had them fried like that before as well, and agree they don't have much flavor. I assume a lot of flavor comes from the brine.

But I would have been in the same boat as you in your original post. Now I want to try the whole berry. Your picture reminds me of pomegranates with all those little seeds -- which is why I don't eat pomegranates.