Saguaro

Carnegiea gigantea

fruit

Red fruits with sweet pulp dotted with crunchy seeds, picked from the top of the cactus with long poles, cooked into syrup.

Origin

Sonoran Desert (Arizona, Mexico)

Where to find it

Around Tucson; saguaro syrup is sold in small bottles by the Tohono O'odham.

Season (United States)

June to July · grows in your region

Preparation

The ripe fruit is split in two; the pulp is eaten raw with a spoon, seeds and all, or cooked for hours into syrup.

Molecules

BetalainsIn small amounts, not counted Pectins · Insoluble fibers

Did you know?

For the Tohono O'odham, the saguaro harvest in June opens the new year.