Five under-utilized fruits, namely Mauritius Plum (Flacourtia inermis Roxb.), Ceylon Olive (Elaeocarpus serratus L.), Tamarind (Tamarindus indica L.), Woodapple (Limonia acidissima L.) and Soursop (Annona muricata L.) were used to produce Ready-To-Serve Fruit Drinks (RTSFDs) while preserving the physical, nutrient and functional properties of the original fruits. The products were developed without added artificial colour, flavour or preservative, but with required shelf-life suitable for

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... circulation and to ensure high consumer acceptance as a tasty and healthy natural drink. Successful extraction of natural colour, aroma and flavour of the fruits into water was a success with high consumer acceptance. Safe preparation method, maintenance of high acidity levels and safe packaging helped to achieve a long shelf life of 18 months. The newly developed RTSFDs were cost effective and also received high scores on sensory parameters (taste, odour, colour and overall acceptability). Nutritional parameters of RTSFDs such as carbohydrates, protein, total fat and minerals were in the range of 5.98 -8.22, 0.01-0.38, 0-0.18 and 1.00 -1.86 g/100 ml, respectively. Vitamin C, total phenolic content and antioxidant activity of RTSFDs ranged between 0.15 -0.70 mg/100 ml, 12.53 -14.57 GAE mg/100 ml and 6.11 -7.23, respectively. The production cost of RTSFDs of Mauritius Plum, Ceylon Olive, Tamarind and Woodapple ranged between Sri Lanka Rs 40-50 per unit (250 ml in sealed returnable glass bottle) with a profit margin varying from Rs. 31-39 per unit. Product of Soursop had the highest production cost with the lowest profit margin. Hence, the newly developed RTSFDs could be categorized as low-cost, healthy natural beverages.