The present investigation was carried out in preservation laboratory, Dept. of Horticulture, JNKVV, Jabalpur during 2016-2017. The mixed fruit bar was prepared by the different blending ratio of guava and papaya pulp in a ratio (80:20, 70:30, 60:40, 50:50) in preparation of mixed fruit bar. Among them, 50% guava pulp and 50% papaya pulp of treatment (P4) recorded as best blending ratio as the treatment recorded maximum TSS (36.16 °Brix), pH (3.54), moisture (17.25%), acidity (1.18%), ascorbic acid (158 mg/100 g), reducing sugar (48.82%) and total sugar (77.13%) contents. The prepared mixed fruit bar was stored at ambient temperature (25 ± 2 °C) for 100 days to study their storage feasibility. The storage studies indicate that there was a gradual decrease in, ascorbic acid with advancement of storage period. While TSS, acidity, reducing sugars and total sugars increased continuously.