Inhibition of aluminium corrosion in 0.1M H2SO4 in the absence and presence of Chrysophyllum albidum fruit extract (CAFE) at temperature range of 30 60oC was studied using weight loss and thermometric techniques. The fruit extract acts as an inhibitor in the acid environment. The inhibition efficiency increased with increase ininhibitor concentration but decreased with increase in temperature. The inhibiting effect of the CAFE could be attributed to the presence of some phytochemical constituents in the fruit extract which is adsorbed on the surface of the aluminium. The CAFE was found to obey Temkin adsorption isotherm at all the concentrations and temperatures studied. Thermodynamic parameters reveal that the adsorptionprocess is spontaneous.