The present experiment entitled “Preparation of Fruit Leather by Blending Guava and Papaya” was carried out in post-harvest lab, Department of Horticulture, Sam Higginbottom university of Agriculture Technology and sciences, during the winter season 2021-2022.The experiment was laid out in CRD (Completely Randomized Design) with 7 treatments and 3 replications. Physico - chemical and sensory parameters were observed. the evaluation for other parameters like moisture content, acidity, TSS, ascorbic acid, total sugar, pH as well as organoleptic attribute colour, flavour, taste and overall acceptability of guava and papaya leather were evaluated 0 days to 90 days of storage. The highest moisture content (16.82%) in fruit bar at 0 days of storage was recorded in T1 with (100%) guava pulp. The highest titrable acidity (1.15%) was recorded in fruit bar with 100 percent guava pulp T1 and (0.75%) in 60 percent guava pulp + 40 percent papaya pulp T3 at 90 days of storage. The highest total soluble solids 76.55°Brix was recorded in fruit bar with 60 percent guava pulp + 40 percent papaya pulp T3 and low in 71.66°Brix in 100 percent guava pulp T1 at 0 day of storage. In contrast, the lowest ascorbic acid content 109.56mg/100g was recorded in fruit bar with 100 percent guava pulp T1 at 0days of storage. The highest total sugars of (58.37) percent was recorded in fruit bar made by 60 percent guava pulp + 40 percent papaya pulp T3. The highest pH of 4.68 was recorded in fruit bar with 60 percent guava pulp + 40 percent papaya pulp T3. Overall acceptability score had decreased with the advancement of storage period. Hence, the above parameters were taken for shelf life and better quality. An overall result of guava and papaya leather was found best in the treatment T3 (Guava 60% + papaya 40%) proved to be best in terms of all aspects.