The purpose of this study was to characterise the quality of palm sap after harvested in Songkhla province, southern Thailand. Ten palm sap samples were analyzed. The results showed differed in physical and chemical quality among samples (P<0.05). The results showed range of L*, a* and b* values between 61.49 to 87.53, 1.46 to 3.52 and 12.41 to 19.31, respectively. The turbidity was ranged from 39.56% to 79.95%. The pH value was varied from 4.19 to 5.23, while total acidity was ranged from 0.27% to 0.93%. The total soluble solids ranged from 10.80 to 17.40O Brix. Total and reducing sugars were varied in a range of 10.36% to 16.94% and 0.88% to 3.56%, respectively. The sucrose, glucose and fructose contents were found vary in a range from 9.29% to 17.44%, 0.50% to 1.85% and 0.50% to 1.81%, respectively. Protein content varied from 0.31-0.39 mg/g. Ethanol was also found in all samples that indicating the fermentation. All results indicated a large variation quality of palm sap although they harvested in the same production area in Songkhla province. The different quality of palm sap was mainly due to the fermentation of sugars by the activity of microorganisms during palm sap collecting time.