I knew flowering quince (Chaenomeles sp.) sometimes got fruits, but the first summer for mine, which was last year, didn't yield any. As I was walking by it this morning, I noticed three plump quinces! Not enough to make jelly, but I was still happy to see them.
In our relatively cool climate, quince is not edible in its raw form. It's bitter and very hard, so it's cooked which makes it sweeter and softer. The taste is something between an apple and a pear and makes wonderful jelly. It's suitable for poaching and baking too, and is higher in Vitamin C than lemons!
My quince, 'Crimson and Gold,' has gorgeous red flowers in the spring, which is why I fell in love with it in the first place. Mom had a peachy-colored one in her gardens when I was growing up and I must have been impressed with it, because it's one of the few specific plants I remember from that time.
Mine has been a fast grower and I've found another cultivar that I hope to purchase in the future - 'Toyo-Nishiki.' It has tri-colored blooms of red, pink and white.
Flowering quince are also suitable for bonsai culture.