The bioaccessibility of phenolics and antioxidant activity were determined in açaí, cupuaçu, blackberry, blueberry, jabuticaba, raspberry, cajá and soursop frozen pulps (FPs) using a digestion model coupled with a simulated intestinal barrier. Cyanidin 3-glucoside (6.56%) and pelargonidin 3-glucoside (28.33%) were bioaccessible in blueberry and raspberry. Catechin had the highest bioaccessibility in blueberry (270.71%), blackberry (137.51%), and jabuticaba (99.52%), while the highest bioaccessibility of epicatechin (153.59%) and syringic acid (147.14%) was observed in blueberry. Procyanidin B1 presented the highest bioaccessibility in cajá (102.79%) and blackberry (87.62%) and contributed to the high DPPH ▪ scavenging activity observed in these FPs. The bioaccessible fraction in soursop consisted of caffeic (8.18%), p-coumaric (7.36%), caftaric (7.96%) and chlorogenic (11.08%) acids, and these acids were correlated with the iron reduction capacity of this FP. Our study assessed the bioaccessible phenolics in several FPs and showed that those found in cajá and blackberry possesses the highest antioxidant activity.