This study evaluated the characteristics of six pomegranate varieties (“Sefri”, “Ounk Hman”, “Ruby”,“Rouge Marrakech”, “Bouaâdime” and “Jaune Marrakech”), being all indigenous to four provinces in Morocco where the species shows high variability. A morphological and organoleptic characterisation of the fruits and of the edible portion of the seeds were investigated. Some chemical characteristics of the juice, including total soluble solids, pH, acidity, crude fiber and maturity index, were assessed. The results of the study reveal that the Moroccan varieties present an average top weight to 430g/fruit and one big caliber. The assessment of pomegranate chemical compositions implies the great potential of Moroccan cultivars for both fresh market and fruit processing.