The Chuparosa, always an early bloomer, is hitting its full stride right about now.  You will find the red blossoms on the plants especially abundant on the sunnier sides of the trail and along the warmer areas along the washes.  In particular, you can see these plants in full bloom along the sides of the road as you drive around town as well. The Chuparosa further up the slopes and on northern sides of slopes have yet to blossom.  For those of you who  may not already know this, you can eat the blossoms of the Chuparosa. You will even find them mixed in for color in salads you order from select restaurants around the valley.  So go find a blooming Chuparosa and pick a fresh red blossom and try tasting it (please make sure you know it is a Chuparosa before eating it!).  Let me know what you think it tastes like.

Other plants not yet blooming quite as spectacularly as the Chuparosa are the Creosote and Brittlebush.  Both of these bush-like plants produce pretty yellow flowers. The Creosote flowers are smaller and are accompanied by little white fuzz balls (I’m sure there is a technical name for those cute fuzz balls – if you know it – please tell me). The Brittlebush produces larger daisy-like flowers and can be found all over the desert in the Spring. I also noticed that the Buckhorn Cholla (not Staghorn which is not in this part of the desert) is starting to produce the very beginnings of its blossoms. As you hike along, check out the burgundy color shoots sprouting from the tips of the cholla branches on the Buckhorn.

We’ve also been seeing quite a few tiny little yellow and white flowers sprouting up here and there among the rocky slopes.  I’ve yet to see any poppies, lupine, owl’s clover, desert marigolds or any other cactus blooming.  As soon as those start popping up, I will be sure to let you know.  If you’d like to see what these flowers look like, just go to our photo gallery and head to the Flower folder. We have photos of all kinds of desert flora. If you have any questions about anything you see during your desert wanderings, please give us a shout at info@takeahikearizona.com and we’ll try to help you out or find someone who can!  Enjoy the Spring!

Saguaro flower awaiting pollination

Well, I would have to say it is finally here…….the summer. It’s not official by the calendar yet, but anytime it consistently reaches 90 – 100 degrees everyday and the kids are on “summer vacation”, that’s good enough for me! One of the things that we (at Take A Hike Arizona) really like to see as the weather warms up during this time of year, is the ripening of the Saguaro fruit on the Saguaro cactus.

The Saguaro is the largest cactus found in the United States and can only be found in elevation ranging from sea level up to 4,000 feet.  But, that is another blog post entirely. So back to the fruit. Typically, the cactus will bloom in late May to early June with the fruit appearing and ripening about one month after that. This year, the flowers appeared a bit earlier than usual and you can now see the fruit starting to ripen at the top of the cactus.

The Saguaro flower requires pollination before it will produce any fruit. The flowers are most often pollinated by bats, White-winged Doves, Mourning Doves, bees, and other types of birds. Once the flower is pollinated, it will produce a 3 inch long fruit that contains as many as 2,000 seeds! The seeds are very tiny and and kind of remind me of the small poppy seeds you find on bagels – except the saguaro seeds are even smaller. The fruit is a very important seasonal food as it ripens during the driest part of the year right before the summer rainy (moonsoon) season. Many desert animals depend on this fruit for sustenance during this time of year.

The fruit itself has many uses for us humans as well. After being plucked (i.e., harvested) from the cactus with long saguaro rib poles, the seeds are meticuously separated from the pulp. This is a very time consuming, painstaking process done by hand. The seeds are then dried and can be ground down into a flour or even eaten as is.  The pulp can be consumed as a juice or can be boiled down to make a syrup. Some of the syrup, in turn, can be used to produce a wine that the Tohono O’odham Indians use as a ceremonial drink to usher in the rainy season. The fruit is actually quite nutritious. The seeds are 30% fat and the pulp contains about 10% protein and 70% carbohydrates (which is why it makes such great wine!).

If you are interested in finding out more about harvesting and eating saguaro fruit, check out some southwest ethnobotany books at your local library, attend an ethnobotany lecture offered by Desert Botanical Gardens  in Phoenix, or travel down to the Tohono O’odham reservation just south of Tucson. The Tohono O’odham offer food products harvested from the desert including Saguaro juice and syrup. If you live in the Phoenix metro area, you may also be lucky enough to find these items at a local farmer’s market in your area. If you do come across the opportunity to try a taste of Saguaro fruit, the juice, syrup or wine, I would highly recommend trying it. It has a unique flavor all its own and you may find the natural desert flavors grow on you pretty quickly! Let me know if you try it and what you think! Happy harvesting!