Introduction. The nutritional and functional qualities of wild andcultivated Mexican serviceberry have not yet been reported. This species could havesimilar potential for commercialization to that of Saskatoon berry (Amelanchieralnifolia Nutt.). Materials and methods. Wild and cultivatedfruits at two maturity stages were assessed for CIE Lab color, fruit size, titratableacidity and total soluble solids. Also, chemical composition and mineral contents weredetermined. In addition, vitamin C and simple phenols were assessed. Total solublephenols, condensed tannins and anthocyanins as well as Trolox antioxidant activity andoxygen radical antioxidant activity were determined. Results. Fruit size,titratable acidity, total soluble solids, iron and simple phenols were higher in fruits ofcultivated plants than in those of wild plants. Total fiber, calcium, vitamin C, totalsoluble phenols and condensed tannins were higher in wild fruits. Wild and cultivatedserviceberry showed higher Trolox antioxidant activity compared with oxygen radicalantioxidant activity. Caffeic, chlorogenic, coumaric and syringic acids and rutin were thepredominant simple phenolics; they comprised from 59.3% (cultivated overripe fruit) to76.9% (wild ripe fruit) of the sum of simple phenolics. The antioxidant activity of wildand cultivated fruit (258.3–699.2 mmol·kg–1, fw) is up to 3.8 times higher compared withthose of fruits commonly consumed. Conclusion. Contents of antioxidantcompounds and the outstanding antioxidant activities of wild and cultivated Mexicanserviceberry make this species a natural resource that could contribute to health.