Pitaya, originally from Central America, has in recent years become one of the most produced and commercialized tropical fruits across the Brazilian Cerrado small scale com. family farms. However, despite the economic value, production in Brazil is still insipient. The same happens with the fruit′s nutritional value information. In this study, a throughput phys.-chem. anal. with emphasis on the antioxidant potential and the identification of volatile compounds, of pitaya fruits at different ripening stages was conducted. Results showed that vitamin C variables, total phenolics, and total antioxidant activity had their values significantly reduced across ripening stages. In total, 12 volatile compounds were detected in the flesh of pitaya, of which, esters appeared to be more expressive, followed by aldehydes and alcs. The ripe pulp of the fruit can be characterized as having a low caloric value, in addition to significant levels of potassium, magnesium, calcium, sodium and iron. Thus, pitaya has potential for use in the food industry, in addition to being nutritionally rich, and can effectively contribute to the prevention of chronic diseases and in the human diet.