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1An edible Mediterranean fruit which resembles a tiny apple and is used for making preserves.
- ‘Israel is believed to be within the Mediterranean Basin and the Middle East the primary source for carob, olive, azarole, jujube and the almond.’
- ‘Quinces, various types of apples, apricots, peaches, cherries, pears, plums, currants, blackberries, melons, and azaroles were grown.’
- ‘Its companion piece, Still Life with pomegranates, apples, azaroles and grapes in a landscape, is obviously related in composition and is derived from a style popular in seventeenth century Italy that Melendez saw on his travels.’
- ‘In Italy azaroles are still sold in September and October in local markets and in ` specialities’ shops at quite high prices.’
- ‘And then come the jams, which are made with ‘forgotten fruit’, so to speak - that is, ones that are in danger of extinction, these including azarole, melina gialla, corbezzolo and wild pears.’
2The small hawthorn-like tree bearing azaroles.
- ‘The name ‘Naples medlar’ has been used for the azarole.’
- ‘The species with the best fruit is the azarole, C. azarolus (sometimes called Naples medlar but no relation to the ordinary medlar).’
- ‘The azarole has long been cultivated for its edible fruit in S. Europe.’
- ‘The azarole has long been cultivated for its edible fruit in S. Europe, though it is now going out of favour.’
- ‘These range from common species like apples, pears and plums, to less common ones like azaroles, chinkapins, cornelian cherries, highbush cranberries, honey locusts, Japanese pepper trees, medlars, mulberries, persimmons, quinces, strawberry trees, and sweet chestnuts.’
Mid 17th century: from French azerole, from Spanish azarolla.
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