The piassava palm (Attalea funifera Mart.) is considered endemic in the south of Bahia state has been exploited only from the point of view of use of the fiber. Little or no importance has been observed for the use of the fruit. Thus, the presented work had as objective to determine the fruit properties physicistchemical and of the oil extracted from the piassava almond piassava. Fruits were collected from region Taperoá, from Low South of Bahia and evaluated for biometric parameters, analysis of chemical composition from almond (volatiles substances, ashes, proteins, lipids, carbohydrates and fiber) and the physicochemical characteristics (relative density, refractive index, peroxide value, acid value and fatty acid composition) of crude oil extracted from the seed. The average weight, length and diameter estimated at 100 piassava coconuts were 147.9 g; 9.7 cm and 5.5 cm, respectively. The mean proximate characterization performed for moisture, ash, protein, lipids and raw fiber were 70.30%, 3.17%, 5.63%, 72.26% and 15.53%, respectively. The physicochemical characterization of piassava showed the species as an important source of lipids (72.26%) and fiber (15.53%). It can highlight the physicochemical aspects of piassava as attractive to the consumer as the fruit in natura, as for industrialization due to its lipid potential and sustainable management.