A large, firm, sweet cherry, especially a European variety prized for eating fresh or for cooking.
From French 'bigarreau', possibly from Italian 'bigarella' or Spanish 'bigarado', with the root likely meaning 'variegated' or 'spotted'. The name references the fruit's appearance.
Bigarreau is the technical name that appears on specialty produce labels and in European cookbooks—it's essentially the same as what Americans call 'Bing cherry' in many cases.
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