I can tell you right now that 100% of my friends are thrifty enough that they would exclusively buy "reject" produce even at only a marginal discount. By the time you're done preparing the vegetables for the meal you can't even tell what it looked like originally anyway.

All you need to do is ensure that people are aware that the edibility is the same (which, if sold by reputable supermarkets, will be taken as a given) and give them accurate guides on discerning the ripeness of such produce (assuming that our usual standards of ripeness are based on color, or other traits that rejects might not fulfill).

There's a fortune to be made here. Market it to broke post-college grads, counterculture hipsters, and earth-loving hippies. Hint hint, entrepreneurs.