The effects of slow -20 °C freezing on araza fruit (Eugenia stipitata Mc Vaugh) pulp were eval- uated. Pulp was stored for 4 months and aroma, fla- vour, texture, appearance and colour (sensory charac- teristics) and pH, acidity, soluble solids, ascorbic acid, carotenoids, phenol compounds and antioxidant activity (physicochemical properties) were evaluated by the s-carotene blanching method each fortnight. Organoleptic evaluation led to the conclusion that freezing the pulp conserved it well during the first 30 days' storage, retaining good sensory characteristics. Although texture and ascorbic acid became depleted during this period, phenol compounds, carotenoids and antioxidant activity remained constant. It should be taken into account that araza fruit has high levels of substances having good antioxidant activity; it is therefore desirable to continue working on techniques for prolonging its quality for longer periods of time.