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Nawait is a wine made from the syrup of saguaro cactus fruit for the Tohono O'odham summer rain ceremony, Nawait I'i. The fruit pulp is boiled, strained and cooked down to a syrup, and a little syrup is mixed with water and left to ferment for the ceremony.
A short entry: the sources we found record only what is said here about Nawait itself.
Short entryAlcoholic drinks1 h
Recipe
No fixed amounts recordedA ceremonial drink with no published amounts; only a bit of syrup is mixed with water for the wine.
What changes:Ripe saguaro fruit is gathered and its pulp collected
Step 1 of 4
Harvest ripe saguaro fruit
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Families check the buds from May; the fruit for the ceremony is collected in late June. Output: fruit pulp.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Nawait is a wine made from the syrup of saguaro cactus fruit for the Tohono O'odham summer rain ceremony, Nawait I'i. The fruit pulp is boiled, strained and cooked down to a syrup, and a little syrup is mixed with water and left to ferment for the ceremony. Made in 4 steps over 1 h. The longest step, boil the pulp and strain it, takes 1 h (Dell'Orto G. 2025).
Nawait is fermented from a cooked-down fruit syrup diluted with water. Colonche, a cactus-fruit wine of Mexico, is made mainly from prickly-pear (Opuntia) fruit in the central highlands.
Older accounts record that the Papago crushed saguaro and cardón fruit, boiled the juice and fermented it into a drink called "sahuaro". The saguaro harvest and its ceremony have seen a revival in recent years.