The study was conducted in the laboratory of the Department of Food Technology and Rural Industries under the Faculty of Agricultural Engineering and technology, Bangladesh Agricultural University, Mymensingh. The fresh ripe papaya (88% moisture content), fresh ripe banana (72% moisture content) and matured carrots (96% moisture content) were procured from the local market and cleaned thoroughly with potable water before preparation of pulps. Chemicals and solvents used in the study were of AR grade and water was glass distilled unless specified otherwise. Sugar was procured from the local market. Potassium Metabisulphite (KMS), citric acid and other materials required were used from the laboratory stock. At first, pulp was extracted from papaya, banana and carrot. For extraction, fresh and ripe papaya and banana was collected. In case of carrot, matured one was procured from local market. Then papaya, banana and carrot was washed thoroughly, peeled and cut into slices. Pulp was collected by cutting out the flesh of papaya. On the other hand, banana and carrot slices were steam blanched to prevent browning reaction and to make the texture soft respectively. Then the pulp was blended in an electric blender separately. After proper blending papaya, banana and carrot pulp was screened through a mosquito net. The pulp was stored in a deep freeze at a temperature of -200 C for future use. The analysis was done on prepared pulp. The prepared pulp of papaya, banana and carrot were analyzed for their moisture content, ash content, total soluble solids (TSS), acidity (as citric acid), pH and vitamin C content. Moisture content, ash content, acidity as citric acid and vitamin C (ascorbic acid) were determined by adopting AOAC (2005) method for papaya, banana and carrot pulp. Total Soluble Solids (TSS) was measured by the refractometer (Model No.: 8987 Puji Kuki Ltd. Tokio). The pulp of papaya, banana and carrot were placed on the prism glass of refractometer and readings were recorded through eye piece for TSS measurement respectively. The pH of the pulp was measured by using PERKINFLEMER Metrin V pH at an ambient temperature. Reducing sugar, non reducing sugar, and total sugar was estimated according to the methods of Rangana, (1979). After that, according to specification, squash was formulated. The required specification was TSS: 40%; Acidity: 1.25%; Juice pulp: 25%; KMS: 350 ppm (SO2). The formulations of squashes were coded as S1, S2, S3 and S4 for the study. For preparing squash given method was followed. At first, Pulp, sugar, citric acid and KMS were separately weighed and water also measured according to the calculation. Then small quantity of water was taken out from the measured quantity of water to dissolve KMS later on. Sugar and citric acid were mixed with water and heated to prepare syrup and the syrup was filtered through a coarse cloth and then cooled. After that, KMS was dissolved in aforesaid quantity of water that was measured earlier. Measured pulp was then mixed with the cool syrup. Then KMS dissolved in water was also added and mixed thoroughly and squash was prepared. Finally, squash was poured in sterilized bottle and sealed carefully. Again analysis was done on prepared squash. Prepared squashes were analyzed for its total soluble solids, pH, acidity, vitamin C, reducing sugar, non reducing sugar and total sugar according to the reference methods outlined before. Sensory evaluation was performed to judge the acceptability of different formulated products by panelists. The taste testing panel was consisting of 10 taste panelists. They were asked to evaluate color, flavor, like moderately, 6 = like slightly, 5 = neither like or nor dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much , 1= dislike extremely. The data were analyzed for ANOVA in Completely Randomized Design (CRD) under computerized statistical method of M-stat and Duncan’s New Multiple Range Test (DMRT) was used to compare the mean. Finally, the effect of storage (8 weeks) time on the properties of mixed squash prepared from papaya, banana and carrot was studied.