roma & 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 p

roma & 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. I can only try to imagine what heirloom actual fresh tropical fruit tastes like, but of course that wouldn't travel well so it's not available. 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/clementines (treated with several scary sounding .......zole compounds) or organic ones coming all the way from China (really? can't find any in California?), I really miss the organic "pixie tangerines" (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. 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'd rather have flavorful produce where I have to toss 15% due to issues when I get home rather than the bland cardboardy "perfect" one that's widely available now. I'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 "niche" retailers like whole foods are likely going to cater less to my preferences.