Background: Banana pseudostem (Musa acuminata) comprises nearly 30% of plant biomass and carries a substantial quantity of fiber and moisture. Banana pseudostem beverage was developed from banana tender core, natural extracts (Pine apple and Grape) and 2% citric acid used as an antibrowning agent. The present study aimed to develop ready-to-drink banana pseudostem juice incorporated with pineapple and grape extract. The banana pseudostem juice (80%) was incorporated with pineapple (20%) and grape (20%) extracts. Methods: The proximate composition of the ready-to-drink banana pseudostem beverage and the physicochemical properties of banana pseudostem extract were analyzed using standard procedures. Sensory evaluation and microbial quality were analyzed for ready-to-drink banana pseudostem beverages stored at 25°C and 4°C. The beverages were evaluated at 6 days interval period. Result: The ready-to-drink beverages were evaluated at a 6-day interval period. The result of the physicochemical properties of the ready-to-drink banana pseudostem beverage incorporated with pineapple and grape extract during storage at ambient and refrigerated temperature. The banana pseudostem beverage pH value gradually increased and its acidity value decreased. The total soluble solids remained constant, viscosity at 25°C was decreased, at 4°C viscosity was increased during the storage period up to 12 days. During storage conditions, the total soluble solids remain constant, while the viscosity increased at 4! and reduced at 25°C. Minimal substantial changes were observed in the quality of ready-to-drink banana pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverage was very well-liked by consumers, according to the organoleptic evaluation. The quality of ready-to-drink banana pseudostem beverages was minimal significant changes were observed. Based on the organoleptic evaluation, the pineapple extract flavored pseudostem beverage was highly accepted by consumer preference. The banana pseudostem beverage incorporated with pineapple extracts was microbiologically safe for 12 days at 25°C and 4°C for human consumption. After 12 days at (25°C) and (4°C), the banana pseudostem beverage incorporated with pineapple extracts proved microbiologically safe.