Re: Cactus Likker
- Your indian friends know how...
Saguaro fruit, the most important ingredient in the Tohono O'odham traditional
wine, is a versatile and nutritious fruit. Tohono O'odham women have
traditionally used the fruit for syrup and jam and its seeds can be ground to
make flour. The first step in harvesting the sweet, red fruit is to knock it off
the saguaro with a kui' pad, a long stick fashioned from saguaro ribs and topped
with a crosspiece of creosote. They never knock down fruit by throwing rocks or
hurting the cactus in any way. The Tohono O'odham feel strongly that they are
closely connected to the saguaro and consider the saguaro a ha:sañ, a person.
Once enough fruit has been gathered, it is carried back to the family ramada for
preparation. The woman in Michael Chiago's painting has gathered saguaro fruit
and is ready to prepare it for the ceremony. Though she carries the fruit in a
coiled basket on her head, many present-day harvesters have forgone traditional
baskets for modern plastic containers. To prepare saguaro wine, the pulp (called
hijij) is removed from the pod or husk then mixed with water, ground to a pulp,
and strained. The liquid must then be kept in a cool place and allowed to
ferment into wine.
Hey, thanks, Harry! very good! I bet with a little research I
could find more detailed information on how the Indians did it
then compare it with Tony's methods and come up with something
that will work. got me a small 3 Gal. fermenter I use for my experiments. guess this weekend I'm gonna go pick some fruit.
In about 5 to 7 days I'll tell you how it turned out!
thanks again. jeez, I love this forum.