Just an anecdotal mention that over the course of multiple vacations I finally managed to try a Gros Michel some years ago. They're still grown in parts of Afri

Just an anecdotal mention that over the course of multiple vacations I finally managed to try a Gros Michel some years ago. They're still grown in parts of Africa and Asia. When you read into the topic, it always sounds like the Cavendish tastes much more bland than the Michel and that the Michel tastes much more like the synthetic banana taste we sometimes find in sweets. I can't say that it was a huge taste difference when I tried it, though I might just have had bad luck with the specimen.