The fatty acid composition of cherry laurel (Laurocerasus officinalisRoem. ‘Globigemmis') varied significantly different among the five stages sampled from 1 June to 15 August. Principal fatty acids, found in cherry laurel fruits harvested from June to August were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3). ‘Globigemmis’ appears to be a rich source of palmitic, stearic, linoleic, and linolenic acids. The minor fatty acids were myristic acid (14:0) and palmitoleic acid (16:1). Arachidic acid (20:0), however, was detected throughout some stages of fruit maturation. Results of this study indicate that the variation in the fatty acid composition of cherry laurel ‘Globigemmis’ during maturation may be useful in understanding the source of flavours and nutritionally important fatty acids in this fruit. The level of of total unsaturation among stages except 181 and 226 days of year (DOY) were found to be significantly different whereas the level of unsaturation/saturation was not different among the stages.