Malpighia mexicanaA. Juss.,is a native species of Mexico and Central America, and its fruit is consumed locally, mainly in the southern and western states of Mexico.The lack of research on its nutritional composition and gastronomic uses makesit a little-marketed fruit with limited consumption, therefore, the objective of this research was to evaluate the physicochemical composition of the ripe fruits of M. mexicana. The analyzes were performed in triplicate based on the methodologies described by the AOAC; The percentage of moisture, proteins, lipids, ashes, crude fiber, pH, degrees Brix (°Bx),and Free Nitrogen Extract (ELN) were determined. The fruit contains a high percentage of moisture (80.3%), and ashes (minerals) (2.81%). The results of this research clarify the chemical-nutritional nature of the fruit, however, more studies are needed to elucidate its nutraceutical potential.