The study on the value addition of cashew apple juice by blending with mango, pineapple and sapota juice and utilization of cashew apple for preparation blended juice by using mango, pineapple and sapota juice conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. Y.S.R. Horticultural University, Andhra Pradesh, with Completely Randomized Design (CRD) with 3 replications and 10 treatments. In the present investigation the cashew apple juice extracted from the fruits was blended with the fruit juices of mango, pineapple and sapota at different percentages. The significant differences were observed among the different cashew apple blended juices for various physico-chemical parameters viz., the pH was highest (3.66) in T8 (50% cashew apple juice + 50% sapota juice) followed by T1 (75% cashew apple juice + 25% mango juice) (3.63) and the lowest (3.44) was observed in T6 (25% cashew apple juice + 75% pineapple juice). The density, TSS and TSS/Acid ratio were highest in T9 (25% cahew apple juice + 75% sapota juice) (1.06) and lowest in T10 (100% cashew apple juice) (0.80), T3 (25% cashew apple juice + 75% mango juice)(8.53) and T4 (75% cashew apple juice + 25% pineapple juice) (10.23) respectively. The titrable acidity was found to be highest in T4 (0.97) followed by T7 (75% cashew apple juice + 25% sapota juice) (0.95) and low in T6 (0.85). The percent reducing sugars was highest in T2 (50% cashew apple juice + 50% mango juice) (7.18) followed by T5 (50% cashew apple juice + 50% pineapple juice) (6.97) and lowest in T6 (5.72). The per cent non-reducing sugars were more in T7 (5.13) followed by T2 (3.93) and low in T8 (1.49). The ascorbic acid content was recorded highest in T10 (192.20) followed by T 1 (161.28 ) and low in T6 (86.70) and the highest organoleptic score with respect to colour was high in T2 (9.16) and low in T9 and for taste and overall acceptablity high was recorded in T3 (8.49) and low in T10 (7.49).