Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.