White anything just seems less flavorful

I had a nice laugh today after reading Mark Bittman's post about white asparagus. ("Oh, now I get it...")

He seems to mirror my sentiments about the anemic and emaciated albino-fleshed relatives of otherwise vibrant, nutrient-laden and flavor-rich foods.

Sure, a white raspberry might sound exotic and it looks like of cool, but it's bland whiteness extends to its flavor too. Don't be fooled.