Also chiri-, -moyer. [Anglicized form of the Peruvian (Quichua) name: cf. mod.F. chérimolier.]
1. A small tree (Anona Cherimolia), a native of Peru, with sweet-scented greenish flowers.
1736. Bouguer’s Voy. Peru, in Pinkerton, Voy., XIV. 299. The tree which produces the most delicious fruit that I am acquainted with … is called Chirimoya.
1779. Mrs. Boscawen, in Mrs. Delany’s Lett., Ser. II. II. 488. The fragrant Chirimoya.
2. The pulpy fruit of this tree, highly esteemed on account of its delicious flavor. It is of considerable size, irregularly heart-shaped, with a scaly exterior.
1760–72. trans. Juan & Ulloa’s Voy., I. V. vii. 284. The chirimoya is universally allowed to be the most delicious of any known fruit.
1858. R. Hogg, Veg. Kingd., 28. That delicious fruit of the Peruvians called Cherimoyer.
1862. C. Markham, Trav. Peru & India, 337. He who has not tasted the chirimoya has yet to learn what fruit is.
1864. Reader, 23 Jan., 102. ‘Cherimoya,’ corrupted in the British colonies into ‘Cherimoyer.’
1887. Standard, 16 Sept., 5/2. The cherimoyer, a near relation of the sweep sop, the sour sop, and the custard apple … is … sent … from Madeira.
