I have jam out of wild/native persimmon and once ripe, I think the taste is just as good as Japanese varieties, just smaller fruit, but is native. My favorite paw paw is Rebecca's Gold; large yellowish fruit matures a little earlier than my local native varieties. Another good one is Prolific; makes a lot of large round fruit with firmer flesh that's easier to spoon out of skin for making jam. You have to process paw paw fruit fast before it goes bad. Keeps up to a week or longer in refrigerator.