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Morello is a name given to a range of comparatively dark-skinned varieties of cherry, with fairly bitter flesh. It was acquired by English in the seventeenth century from Italian morello, which means ‘black, dark’, and came ultimately from Latin Maurus, ‘Moor’. Morello cherries are used particularly for making jam, but they are also often steeped in brandy, either to be eaten in their own right or to make cherry brandy.

Subjects: Cookery, Food, and Drink.

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