the physical and chemical characteristics of west indian cherry from 8 regions of cultivation in s？o paulo state were evaluated by this paper. the fruits were harvested from march to april 2003. the results were evaluated in an experimental delineation totally randomized. the average results of weight varied from 3.56 to 7.29g and it was highest in west indian cherry fruits harvested in orchards from guariba, guará and pioneiros region. the average sharp index and diameter oscillated from 0.86 to 1.24 and 2.02 to 2.37cm, respectively. the west indian cherry fruits from orchards situated in bonfim paulista and aparecida do salto presented the highest red color. the fruit firmness varied from 144.73 to 246.00 n.cm-2, and the fruits harvested in orchards situated in bonfim paulista, aparecida do salto and guará region presented the smallest fruits firmness. the obrix ranged from 5.67 to 8.22, and it was highest in west indian cherry fruits harvested in orchards from porto ferreira and guará region suggesting a small potential for postharvest conservation. the ph varied from 2.39 to 4.00, the titrable acidity, expressed as g of malic acid per 100g, ranged from 0.504 to 1.112 and the soluble sugar content ranged from 3.06 to 8.42g of glicose per 100g. the west indian cherry fruits harvested in orchards situated in bonfim paulista, aparecida do salto and ituverava region showed the highest ascorbic acid value.