Possibility of high β-carotene content juice production from our Egyptian common fruits and vegetables was the main goal of this work. So, chemical composition of raw mango, apricot, pumpkin and carrot were determined to be raw materials description then, many fruits and vegetables juice blends were processed until reached twenty blends to select the best six of them to study chemical composition mainly β-carotene content. From sensory evaluation, mango juice blends had the first order of sensory scores followed by cocktail juice blends and at last apricot juice blends. Finally, it could be concluded that it is possible to produce high β-carotene content juice from common Egyptian fruits and vegetables like mango, apricot, pumpkin and carrot with high consumer acceptability. The highest value of β-carotene was found in formula: 50% apricot + 50% carrot which represented 1000 µg/100ml.