The chemical composition indicated that the fresh fruit bar contained on an average moisture 15.80 percent, TSS 74.70 ⁰Brix, titrable acidity 0.97 percent, total sugars 68.05 percent reducing sugar 16.68 percent and ascorbic acid 120.37 mg/100 g, calcium 8.74 mg/100g and β-carotene 132.74 µg/100g. The mean score of fresh fruit bar for colour and appearance was 7.71, texture 7.20, flavour 7.86, taste 7.71 and overall acceptability 7.75 on 9 point hedonic scale. The cost of fresh fruit bar was ranged from Rs. 568 per kg for various combinations of ingredients. The storage study indicated that the TSS, reducing sugars, acidity and total sugars increased with the advancement of storage period, while moisture content, ascorbic acid, calcium and β-carotene decreased. The rates of increase or decrease were relatively higher polyethylene bag than butter paper with metallic paper packaging material. The fruit bar prepared from 30% sugar, 2% pectin, 1% citric acid and 60% guava + 40% papaya pulp was found superior over other combinations in respect of organoleptic properties throughout storage period. However, fruit bar were found to be acceptable even after 180 days storage at ambient conditions in both packaging material.