"Tiswin" is a fermented beverage made by the Papago Indians of northern Mexico and southern Arizona from the pulp of saguaro cactus fruit. A syrup is made from the fruit pulp by slowly cooking one part water to two parts pulp for 1 to 2 hours. The resulting syrup is then used to make the tiswin. If you can not obtain saguaro cactus fruit pulp syrup (and who can?), prickly pear cactus fruit can be used as an alternative (if you can even get that).


  • 8 quarts saguaro cactus fruit pulp (or prickly pear cactus fruit pulp)

  • 4 quarts water

  • yeast


  1. Mix the fruit pulp and water and bring it to a boil.

  2. Reduce the heat and slowly cook the mixture for 1-2 hours.

  3. Allow the mixture to cool enough to strain it then return it to a slow boil for another hour.

  4. Cool the mixture to 70F then strain it into a fermenter and pitch the yeast.

  5. Allow the beer to ferment completely then bottle and condition before drinking.

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