A type of dark red or black sour cherry used in cooking, jams, and traditional European desserts.
From Italian or Medieval Latin, possibly related to 'mora' (mulberry) or from Late Latin 'amarellus' (somewhat bitter). The fruit became well-known through European cultivation, especially in Mediterranean regions.
Morello cherries are so tart that most people can't eat them raw, but they're prized by bakers and jam-makers because their tartness actually improves sweet dishes by adding complexity!
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