Figure 2.3.11  Baskets like this one would have been used to carry the saguaro fruit back to camp. This basket may be made from the fiber of an agave, also local to the Sonoran Desert. (© Arizona State Museum)

Figure 2.3.12  This image depicts an O'odham woman drying the saguaro fruit. (© Arizona State Museum)

Figure 2.3.13  This woman is preparing the strainer that will be used for making saguaro syrup. This device consists of a piece of fabric supported by four small posts. A pot will be placed underneath to catch the syrup that will be fermented and made into wine. (© Arizona State Museum)

Figure 2.3.14  After the fruit is boiled, it is strained to separate the pulp and seeds from the syrup. The large vessel that the woman is handling was likely used for boiling the fruit. Note the red residue on the rim left by the fruit. (© Arizona State Museum)

Figure 2.3.15  This is a saguaro camp complete with the various tools needed to process saguaro fruit. In the foreground is the fruit itself next a shovel that is used to turn the fruit as it dries. Behind that are the large ceramic containers used to boil the fruit, one of which is sitting on a fire. To the left is the strainer with vessels to capture the syrup. In the background is the ramada. Constructed of mesquite and other desert vegetation, it offers shade for people to work and relax. (© Arizona State Museum)

Figure 2.3.16  Vessels made by the O'odham for the production of saguaro wine. (© Arizona State Museum)

Figure 2.3.17  The shape and size of these pots suggest that they, too, were used to make saguaro wine. Note the fence on which they are resting. It is made of ocotillo, a cactus common to the Sonoran Desert. (© Arizona State Museum)

(Continued)