Plural of chokecherry; small red or purple fruits from North American trees that have a sharp, astringent taste.
From 'choke' + 'cherry', named for their puckering taste similar to chokeberries, with 'cherry' from Greek 'kerasus'.
Native Americans made pemmican by crushing chokecherries with meat—the tannins in them actually preserved the protein and prevented spoilage, making this one of the earliest 'food technology' partnerships.
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