Uvaia (Eugenia pyriformis Cambess) is a Brazilian native fruit from the Atlantic Forest. The uvaia fruit is mostly consumed in natura and recent studies showed that it has a great potential to be applied in industrial products. Consequently, uvaia fruit processing generates as waste or by-products, the seeds. On the other hand, there is a rising trend in converting food wastes or by-products into potential materials for the industry, for example considering their starches – versatile ingredients, widely used for different industries. Therefore, this work aimed to isolate and characterize the uvaia seed starch as a potential novel source. The starch was isolated from uvaia seeds and its structure (granular and molecular) and properties (pasting properties and gel strength) were evaluated. Each result was compared with other traditional and nonconventional sources. The uvaia seed starch granules presented different morphologies and sizes. This presented a high amylose content, evaluated by both apparent amylose and gel permeation chromatography assays, which affected its pasting and gel properties. This starch formed a strong gel, with a well-defined shape after demold, being stronger than potato, wheat, cassava, and arracacha gels. Moreover, the gels presented a rosacea color, which can be a versatile ingredient in food production, avoiding the use of colorants. Some food products such as puddings and flans, soups, cakes, yogurts, can be possible applications. In general, the uvaia seed starch presented interesting properties with a potential industrial application and it can be used as an alternative source of starch, valorizing the by-product of native fruit. Acknowledgments: FAPESP 2014/12606-3 and 2019/05043-6; CNPq 306557/2017-7; CAPES 001.