An experiment was conducted to prepare nectar beverage by blending strawberry, guava and apple. Juice of Strawberry, guava and apple were mixed in different combinations viz., 100:0:0 (T1), 0:100:0 (T2), 0:0:100 (T3), 33.33:33.33:33.33 (T4), 45:30:25 (T5): 60:25:15 (T6), 60:20:20 (T7), 70:15:15 (T8), 80:10:10 (T9) and 90:5:5 (T10) and sugar, citric acid, distilled water and Sulphur dioxide were mixed considering the recommendations for nectar beverages. T5 (20% blend comprising 45% strawberry pulp + 30% guava pulp + 25 apple pulp) was found best compared to other treatments. And the selected combination was evaluated for its physico-chemical and sensory qualities. During the storage period under both ambient temperature (27.1-41.9 °C) and low temperature (7.9 °C), TSS, acidity, reducing sugars, and total sugars were increasing in trend whereas ascorbic acid, non-reducing sugar, and sensory parameters were decreasing with duration of storage. Nectar was stored up to 4 months both ambient and low temperature without any losses in quality of organoleptic.