In this study, some physicochemical characteristics of Guayaba Paujiza, Paujia Guava or Guayabo Pauji (Eugenia cf. cribrata McVaugh) fruit pulp, collected in Arauca, Colombia were determined. Soluble solids, pH, titratable acidity, humidity, total ash, total fat and proteins, were determined with the Official AOAC Methods (932.12, 981.12, 942.15, 20.013, 923.03, 963.15 and 990.03 respectively). A yield for pulp fruit of 68% was found; and a contribution of 7.49% protein, 4.03% fat and 3.15% ash. The pulp of this fruit can be used to make jams, jellies, juices and many products, based on its contribution of carbohydrates and its acid-fruity flavor.
