As far as I am aware the water content reducing flavor is a myth. For fruits and vegtables it comes down to ripening and temperature control. The majority of fruit we purchase from the super market is picked far before it's rip and is either sitting in storage/transport long enough to get acceptable flavor, gassed with certain hormones to speed up rippening before final arrival, or just straight up dyed.

Oranges from warm climates are actually green and are dyed in a lot of cases in the US. A cooler climate is needed to kill of the green pigments in the fall turning them orange.

Fate of food is an interesting book on the food supply chain: https://www.amandalittle.com/fateoffood

Food dying and our perception of flavor: https://www.youtube.com/watch?v=6FPnag_rvU8

A fun video with Paul Hollywood trying the most expensive strawberries: https://youtu.be/895DfGuoqvU