The bitterness of grapefruit juice was overcomed by blending with other citrus juices such as balady Valencia suckary and sweet sour orange . Through blending TSS, ascorbic acid total pectic substance were unchanged, whereas total acidity. naringin and limonin were decreased. Meanwhile , total sugar, total carotenoids increased. Acordingly the sensory properties of the new blends were satisfactory. Organleptic scores were highest for blend No.4 and No.5 due to decreasing the contents of both naringin and Limonin to a level, which could be accepted by the local consumers and in the same time residues would be acted as a potent antioxidants.