"Studies on blend beverages development from Guava (Psidium guajava L.), Wood apple (Feronia limonia L.), and Ginger (Gingiber officinale Rosc.) under investigation consisted of three sets of experiments. The first experiment examined the chemical attributes of guava pulp, wood apple pulp, and ginger juice. In the second experiment, to screen the best blend combination of Guava pulp, Wood apple pulp and Ginger juice with sugar, citric acid, preservatives and water for preparation of palatable quality RTS, Squash and Syrup beverages, whereas in the third experiment storability of prepared blend beverages under ambient and low-temperature condition.