The aim of this study was to evaluate the effect of ripening on the individual phenolic compounds, total anthocyanins and antioxidant capacity of juçara fruit. The color, moisture, total protein, total lipids, fatty acids and mineral contents were also evaluated. A total of eleven phenolic compounds were identified during the ripening of juçara fruit by HPLC–ESI-MS/MS. Rutin and quercetin showed highest levels at stages 6 and 7, with 0.27 to 0.28 mg 100 g^− 1 and 1.25 to 1.48 mg 100 g^− 1, respectively. The skin color of the fruit during ripening changed from red to black, favored by the accumulation of anthocyanins (507.57–634.26 mg cyanidin 3-glucoside 100 g^− 1 fresh matter). In addition, these compounds (quercetin, rutin and anthocyanins) showed positive correlation with the antioxidant capacity, which explains the high antioxidant potential of juçara fruit observed in DPPH and FRAP assays. The results revealed that the pulp of the juçara fruit collected at the end of ripening (stages 5 to 7) also presents adequate nutritional potential for consumption, providing higher levels of protein, lipids, oleic and linoleic acids, potassium, calcium, iron and manganese.