Eleven Hungarian sour cherry cultivars were analyzed to determine their fruit compositional properties and antioxidant capacity. Among fruit quality parameters, weight, colour and soluble solids contents were determined. Total antioxidant capacity and total phenolics contents were also measured in 2008 and 2009. The average fruit weights ranged from 3.4 to 7.2 g, juice colour from clear to dark red, soluble solids contents from 14.4% to 23.1%. Total antioxidant capacity ranged between 4.4 and 21.9 mmol AA (ascorbic acid equivalents)/L in 2008. The correlation between the values obtained from 2008 and 2009 was close (r=0.954). Total polyphenolic contents in 2008 ranged between 4.7 and 49.0 mmol GA/L and the correlation between the two seasons was also close (r=0.984). The results demonstrate an unprecedented diversity in antioxidant capacity of Hungarian sour cherries, which seem to be a stable, genotype-dependent attribute. Such traits may provide good opportunities for healthprotection.