Suitably demure in size for the home garden, it offers blossom in spring and, in autumn, the characteristically fragrant fruit so prized by the settlers for its setting qualities.
Quinces are high in pectin, the reason why, with plenty of patience and a long simmering, they can be used to make quince paste and were supposedly originally used to make marmalade before citrus made it to Europe.
The quince in the garden at ABC Arrowtown Montessori was a tree often admired by others and much loved by the children, centre director Sue Wilson said.
"It gives lots of shade and is a nice, quiet place to play. The tree is laden with fruit on a yearly basis and all of the children help to collect the quinces, during harvesting, into small buckets.
"We use the quinces to make quince jelly and the children love this on water crackers for morning tea," she added.
As early as the 1860s, quinces were being offered for sale in New Zealand from commercial nurseries and, while all quinces will do well in the cold Wakatipu winters and hot, dry summers, good varieties to look for include the aptly named Giant of Gascony, the aromatic Smyrna and the extra hardy Van Deman.
Plant in full sun for prolific flowering and plenty of fruit.
