The Malay Rose apple is a tropical fruit with potential for exploitation. Its composition and thermophysical properties were studied to explore its industrial processing potential. In natura fruit pulp presented high water and sugar content, similar to obtained around the world, indicating commercial potential because of its ease of standardization independent of local planting conditions. Density (ρ), specific heat (cp) and thermal diffusivity (α) were determined as functions of the water mass fraction between 0.90 and 0.99 and temperatures between 2°C and 82°C (density). Higher water content caused α and cp to increase, while ρ decreased when temperature and water content increased. Empirical models were obtained (R² > 0.95), which adequately explained the properties analyzed in the studied ranges. This study could provide information for improving equipment development for processing the Malay Rose apple.