globular fruit of a tree of Indonesia, 1580s, from Malay (Austronesian) durian, from duri "thorn, prickle." So called for its rind.
The durian is deemed by the Siamese the king of fruits. Its smell is offensive to European sense, and I have heard it compared to the stink of carrion and onions mingled. But the exquisite flavour of the fruit renders even its fragrance attractive to its habitués, and it is the only fruit which has ever a considerable money-value in the Siamese market. [Sir John Bowring, "The Kingdom and People of Siam," London, 1857]
1778, "cherry liqueur," especially a type originating around Zara in Dalmatia, distilled from or flavored with marasca cherries, from Italian maraschino "strong, sweet liqueur made from juice of the marasca" (a bitter black cherry), a shortening of amarasca, from amaro "bitter," from Latin amārus "sour," from PIE root *om- "raw, bitter" (source also of Sanskrit amla- "sour, acid;" Old Norse apr "sharp, cold," Old English ampre "sour one").
They however have excellent Marasche, a kind of cherry, the nut of which gives a particular flavour to the spirituous liquor known by the name of Maraschino, of which a great quantity is distilled in Dalmatia, and especially at Zara by the Signori Carseniga. [Alberto Fortis, "Travels into Dalmatia," London, 1778]
Maraschino cherry, one preserved in real or imitation maraschino, is attested by 1894.
early 15c., cohercioun, "compulsion, forcible constraint," from Old French cohercion (Modern French coercion), from Medieval Latin coercionem, from Latin coerctionem, earlier coercitionem, noun of action from past-participle stem of coercere "to control, restrain" (see coerce).
It defies the usual pattern where Middle English -cion reverts to Latin type and becomes -tion. Specific sense in reference to government by force, ostensibly to suppress disorder, emerged from 19c. British policies in Ireland. "As the word has had, in later times, a bad flavour, suggesting the application of force as a remedy, or its employment against the general sense of the community, it is now usually avoided by those who approve of the action in question" [OED].
"salted and peppered raw egg, drunk in booze or vinegar," by 1878, American English, from prairie + oyster (in reference to the taste or the method of consuming it). Also called prairie-cocktail (1889). Prairie-oyster as "fried calf testicle," considered a delicacy, is by 1941.
PRAIRIE OYSTER. This simple but very nutritious drink may be taken by any person of the most delicate digestion, and has become one of the most popular delicacies since its introduction by me at Messrs. Spiers and Pond's. Its mode of preparation is very simple. Into a wine glass pat a new-laid egg ; add half a tea-spoonful of vinegar, dropping it gently down on the inside of the glass ; then drop on the yolk a little common salt, sufficient not to quite cover half the size of a threepenny-piece; pepper according to taste, The way to take this should be by placing the glass with the vinegar furthest from the mouth and swallow the contents. The vinegar being the last gives it more of an oyster-like flavour. [Leo Engel, "American & Other Drinks," London, 1878]