The study aimed to verify the chemical composition of jambolão fruits collected from three cities in the southern state of Brazil (Rio Grande do Sul). Jambolão fruits collected from Santa Vitória do Palmar, Pelotas and Capão do Leão were found to have about 82% water, 0.4% ash, 0.8% protein, 0.4% fiber, 25% reducing sugars, 51% total sugars, 0.6% pectin, 0.14-0.44 mg.100g -1 total tocopherols, 0.3-0.7 mg/100g total carotenoids, 311-451 mg gallic acid equivalents per 100 g, 17-30% tannins and 7-17 µg/g total anthocyanins. The average antioxidant capacity of the fruits of the jambolão was 505.6 µmol/g TE.