roma &amp; cherry do not taste like much to me anymore after having tried fresh oxheart (cuor di bue) on vacation, it really ruined tomatoes for me, a really dark purple heirloom variety I got a few times at whole foods was close, but still not as good.<p>I can only try to imagine what heirloom actual fresh tropical fruit tastes like, but of course that wouldn&#x27;t travel well so it&#x27;s not available.<p>This year even whole foods up here in Canada seems to be stocking produce based on price as opposed to quality, what with conventional mandarins&#x2F;clementines (treated with several scary sounding .......zole compounds) or organic ones coming all the way from China (really? can&#x27;t find any in California?), I really miss the organic &quot;pixie tangerines&quot; (some heirloom variety I assume) that they stocked until last year, but they were expensive and occasionally you found a moldy one and so probably they were nixed.<p>I wonder how much of the push towards tasteless ageless produce is due to customers absolutely never ever wanting to be faced with a spot of mold or a bad potato or whatever, I&#x27;d rather have flavorful produce where I have to toss 15% due to issues when I get home rather than the bland cardboardy &quot;perfect&quot; one that&#x27;s widely available now.<p>I&#x27;d rather spend money on quality ingredients than on other things (also due to the fact that I cook 100% of my food from scratch ingredients), but likely unfortunately I am in the minority so even &quot;niche&quot; retailers like whole foods are likely going to cater less to my preferences.