This study reports on processing of some food products such as jam, jelly, squash, nectar, pickles, chutney, preserves, candies, and toffee from selected indigenous fruits. Jelly and jam were processed from carambola (star fruit)), wood apple, elephant apple, and wax jumbo (jamrul); squash, nectar, and toffee from wood apple; preserves and candies from wax jumbo and carambola; pickles from elephant apple and carambola and chutney from elephant apple respectively. The fruits and the developed Products were analysed for proximate composition. Keepin quality of the processed products were evaluated at an ambient temperature (27 — 32°C). The acidity, colour, flavour and texture and microbial growth were observed initially at an interval of one month up .to two months and then at an interval of two months until the products spoiled. The products were shelf stable up to 12 months with the exception that jam, jelly, pickles and candies having shelf life more than 12 months: The consumer acceptability of all the products developed was satisfactory.