@TJ_westPA @TrilobaTracker I dunno where these magic patches of pawpaw are. Or maybe we have more discerning taste buds. 
I think the ratio of good “wild pawpaws” is probably like 5% in comparison to current cultivars (not necessarily other wild). Even among the second and third generation of crosses of current cultivars, there are a lot of let downs. KSU has hundreds of plantings, which are progeny of Peterson pawpaw and other older cultivars like Overleese. Yet, still they only choose to release 3 cultivars (Atwood, Benson, Chapelle) to the public. The rest didn’t make the cut.
Or maybe it’s a lack of options. If you only have wild pawpaw, it maybe one of those “I can put up with x quality.” Once you reach the point of “all-you-can-eat” of newer cultivars, it’s hard to say you’ll reach for wild instead.
For those reading and following along, I wanted @IL847 to post her taste thoughts to demonstrate how wildly taste can skew preferences. I prefer pawpaws still green, avocado firm texture. She prefers than more ripe, more brown, when there is that caramel developed flavor. @tonyOmahaz5 for example likes a cultivar temporarily known as “West” (seedlings are named for their location in the plot), describing it as mild Cherimoya like, and will tolerate some brown but not much. @IL847 didn’t care for “West.” @Barkslip doesn’t like them when they go brown at all. Our definition of ripe varies widely, even though I everything I gave @IL847 either pulled free easily or fell off the pawpaw tree.
Size here is small because Neal’s friend doesn’t thin. Small fruit in pawpaw doesn’t mean small seed though. Seed size doesn’t change regardless of fruit size. Thinning is the difference between a lot of fruit with large seed and less flesh vs fewer fruit with larger seed and more flesh. Neal mentions that distal fruit from the main trunk often is smaller in size even with thinning. I do thin, so there are substantial size differences on my own tree. My Allegheny fruit is more than 5x larger in some cases. Terroir also seems to play a slight role. Even though I am only an hour away, my Allegheny was said to be the best Allegheny Neal’s friend had tasted in 10 years, noticeably less phenolic, but I have black loam soil for at least 2 feet, while orchard where I collected the fruit to give to @IL847 has hard deadpan yellow clay soil about 2-4 inches below the top soil