I love variety. I tend to choose what I haven't had recently. My eyes light up when I see a Grignolino or Poulsard in wine section, razor clams or Dungeness crab (rare on East Coast), gamebirds or rabbit loin, etc in market. I'm always happy to try something new. Same applies in produce--mizuna wins over spinach, kohlrabi over potatoes,etc. Of course, in produce looks matter as well.
But I've realized recently than my ideal of "wow, that's different, and looks good" doesn't necessarily work well with produce. Sure, great looking mizuna is a locked-in winner. But in 2 categories- summer squash and eggplant- the beautiful/unusual cutlivars seem to run a distant second to the classics.
Those cool looking white squash, the pattypans, etc- crookneck and zucchini taste a lot better.
Purple and white striped eggplant, green and whites, plain whites, round ones, etc- dark Italian ones or classic Japanese are a lot more flavorful.
Maybe they are the dominant types for a reason.
Those are the only 2 categories I can think of where, consistently, the cultivars sold in mass market stores taste better than "exotic" varieties (but a locally grown Japanese eggplant or crookneck is definitely better than supermarket version).
Agree? Disagree? Other examples?