Custard apple is one of the important fruit crops of Andhra Pradesh, which ripen within four days after harvest. Considering the fast increasing area under custard apple cultivation, methods of its preservation and processing technology needs to be developed to regulate the prices of produce during glut period.Pulp was extracted from custard apples and stored for a period of six months by addition of 1500 ppm of potassium metabisulphite. After six months, various products like squash, nectar, ready-to-serve beverage (RTS) and toffee were prepared.The products were stored at room temperature and cold storage for a period of four months to study the stability and consumer acceptability of the products. The products were analysed every month for physico-chemical and organoleptic qualities. The microbiological safety of these products was also evaluated