Six anthocyanin pigments were found to be responsible for the red colour of pomegranate juice (cv 'Mollar de Elche', 'Valencia' and 'Borde de Albatera'). These were analysed quantitatively and qualitatively using HPLC and identified as delphinidin 3-glucoside and 3,5-diglucoside, cyanidin 3-glucoside and 3,5-diglucoside, and pelargonidin 3-glucoside and 3,5-diglucoside. Generally, there is an increase in juice pigmentation with fruit ripening. In the early fruit development stages, delphinidin 3,5-diglucoside was the main pigment, followed by cyanidin 3,5-diglucoside, while in the late stages of fruit development, the 3-glucoside of cyanidin and delphinidin increased considerably. The pelargonidin derivatives are always present in much smaller amounts, and were even difficult to quantify in some instances.