The current experiments on formulation of blend squash prepared from guava pulp, wood apple pulp and ginger juice were combined in various proportions such as 100:0:0 (T1), 0:100:0 (T2), 0:0:100 (T3), 33.33:33.33:33.33 (T4), 40:30:30 (T5), 50:25:25 (T6), 60:20:20 (T7), 70:15:15 (T8), 80:10:10 (T9) and 90:5:5 (T10). The results indicate that treatment no. 7 which contains 60% guava pulp, 20% wood apple and 20% ginger juice produced the most appealing blend squash comprising 25 % fruit pulp, 50 % TSS, 1.40 % acidity and 350 ppm SO2 compared to other treatments on the basis of nine point hedonic scale by semi trained judges including males and females. Furthermore, as storage period progressed, the total soluble solids (TSS), acidity, reducing sugars, total sugars and browning improved, while ascorbic acid (vitamin C), non-reducing sugar, pH and organoleptic quality decreased with increased storage period. Moreover, microbial growth initially increased followed by decreased. The squash beverages were stored at both ambient (16.17-27.96 °C) and low (4-6 °C) temperatures and could be stored up to 5 months without losing their organoleptic qualities. According to the current study, consumers can benefit from palatable squash beverages made with guava, wood apple and ginger due to their taste, color and flavor as well as their nutritional, medicinal and therapeutic qualities.