I believe it's an ornamental quince, Chaenomeles. Yes, the fruit are edible when fully ripe, although still astringent until cooked, so not something to eat raw out of hand. They will, however, make exquisite preserves, jellies, sauces, candies, etc, either alone or in combination with their apple or pear cousins. They ripen here quite late, in October, but in CA I'm guessing earlier, since the ones in the photo are already turning yellow. When fully ripe, they turn yellow/orange/reddish here. Possibly less colorful in a warmer climate. If you've never tasted quince, the flavor is overall similar to apple, but with sort of floral or wine-like notes/hints. Quite good. Very popular fruit in Mediterranean countries like Spain.

It is not Oroblanco, since oroblanco has a thicker rind. I think they are unripe oranges. In Vietnam we have this kind of orange. It has green skin when it ripes. Google 'orange with green skin' you will see many photos of this kind of orange. Here is a link that might be useful: green skin orange This post was edited by Nguy on Mon, Apr 21, 14 at 15:02

Best advice to you without actually seeing the edge concerned about, is, check with a local millwork shop. They can make you a wood trim that will be durable and pleasant to the eye. If you have a good carpenter handy, any type of finish edge can be made with some craftmanship and time. Tip, you can soak wood in water to get it to bend if that is needed, hope you find what you need.

It's a cherry - my guess is... either P. serotina (wild black cherry) or P. pensylvanica (pincherry)... leaning toward pincherry due to the red color.