The present paper is based on determination of thermophysics properties of Araza (Eugenia stipitata lvfo.Vaugh) and Pomarrosa (Sisigiam jambos Alston) fruits, with relationship it freezThe fruits were obtained from Tarapoto city, Province and Region of San Martín. The ripeness index, observed when the pulp both fruits on pressure by hand that notified soft and bland, characteristic color to mature state and proper aroma of ripe fruit. Araza fruit used presents a diameter between 8 to 12 cm., weight 180 g., yield in pulp 77,30% and pH: 3; Pomarrosa fruit a diameter 4 to 7 cm.; heiht 6 to 8 cm.; weight 7 6 g.; yield in pulp 72. 77% andpH :4,3. The aproximate chemical composition presented following content for both Araza and Pomarrosa; moisture: 86,84% and 85,40%; protein: 0,59% and 0,98%; fat: 1,59% and 0,92%; ash: 0,99% and O, 77% and carbohydrate: 9,89% and 11,93% respectively. By thes...