An experiment entitled, “Development of Multifruit bar” was conducted in the Department of Post-Harvest Management of Fruit, Vegetable and Flower Crops, PGI of PHTM Killa-Roha during the year 2022-23. It was aimed to develop the Multifruit bar by using mango, banana, jamun and karonda fruit pulps. The first three treatments i.e. T1, T2 and T3 had separate layers of fruit pulp while the three treatments i.e. T4, T5 and T6 had blended fruit pulp. The Multifruit bar was evaluated for chemical and sensory quality parameters during 90 days of storage period. From the present investigation, the chemical parameters such as Titratable acidity content exhibited an increasing trend while decreasing trend was observed in TSS, Ascorbic acid and β-carotene content of the Multifruit bar irrespective of treatments during storage. As regard the organoleptic evaluation, the Multifruit bar with layers of Banana-Mango-Karonda pulp obtained highest sensory score at 90th day of storage.