An attempt was made to review on bar or leather prepared by using single fruits or blending of different fruits adopting various methods is very well organoleptically acceptable. The fruit bar prepared by blending to maintain the TSS @25ºBrix, 0.5 per cent acidity and 1000 ppm KMS improves the texture as well as higher organoleptic and overall acceptance is best for bar preparation and its storage. The blended bar may be varies according to various fruits and their blending proportion, where as the above combination showed less physico-chemical changes and also showed higher organoleptic score. Fruit bar can be stored better at ambient temperature upto six months.

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