I've noticed the same thing with tomatoes and apricots. I've got a good friend whose family have an apricot farm in the Kurdish part of Turkey, and their apricots are amazing, but the same variety grown in Western Washington tastes like plastic. There's something seriously pathological with the "terrior" in the western part of north America. (Luckily it doesn't extend to wine.)
(A) The terroir for wine is probably the pickiest of all mass produced fruit, at least according to White’s Understanding Vineyard Soils.
(B) The soil of the Western US is extremely varied but it’s hardly the only factor involved in the taste and cultivation of fruit. The most obvious wildly differing factor is climate. The high deserts of E. Oregon would produce very different fruit compared to Washington’s coastal region even if you used identical soil, due to rainfall, mean/median temps, diurnal temp variation, etc.
It could be over-watering. Overwatered produce often looks the same, but lacks in flavor, texture, etc. Makes sense if you have cheap agricultural water and want to sell more low quality fruit.
