There certainly are some fruits that have distinctly coloured flesh, often of a totally different tone to the skin. So it’s not just the pigment being distributed throughout, the plant is making an ‘effort’ to colour the flesh. The most obvious example is the guava, where even the wild form has pale yellow or green rind with bright pink or orange flesh. (guava fruit: http://www.tropicalfruitnursery.com/images/Guava-lg.jpg). Then there are mangoes where the flesh is bright yellow while the rind is straw coloured or reddish in the wild form.
The reason for this has always seemed pretty obvious to me. Guavas and most of the other fruits with brightly coloured flesh are large fruits, far larger than could be eaten by most birds or even many mammals in one sitting. However many birds and small mammals feed in groups, or at least multiple individuals feed in the same tree serially. By making the half-eaten fruit brightly coloured the fruit is double dipping. It’s able to advertise the presence of ripe fruit with two distinct colours rather than havingto rely on just one.
The colouration also presumably advertises to feeders that the hard work has been done; that the rind has been cracked and that the fruit is indeed ripe. In that way the tree gets the maximum dipsersal from every fruit that is damaged by feeding, rather than risking feeders ‘sampling’ unripe fruit to determine ripeness or starting on undamaged fruit that have a much longer ‘branchlife’. That last point is probably very important for mangoes where the single seed is massive and disperal is almost always by mammals such as monkeys and bats. Rather than having mammals take one bite out of each fruit the tree encourages animals to finish what someone else started and take the fruit away with them to finish rather than leaving it to rot and fall into the shade of the parent.