The main thrust of this study was to determine the profile of Bilimbi Fruit (Averrhoabilimbi) Juice in terms of ingredients and costing, tools and equipment, procedure, shelf life, nutritive value, microbial analysis and sensory qualities and level of preferences in three different treatments in the aspect of color, flavor, aroma, and texture. The study utilized experimental design with the aid of a descriptive questionnaire that determined the sensory preferences of the respondents towards the three treatments of the juice (i.e., plain, grapes, apple) in terms of color, flavor, aroma, texture. This study was conducted at Bohol Island State University in the six campuses with one hundred eighty-two (182) purposively selected respondents who tasted and rated the juice. After the data were retrieved, these were tabulated and interpreted using the Average Weighted Mean. The Chi- Square Test of Independence was used to obtain the difference of the respondents’ sensory preferences of the three treatments. Findings revealed that the ingredients and tools in making the Bilimbi Fruit (Averrhoabilimbi) Juice were minimal, less expensive, and were available in the locale market. Shelf life ranged for 1 to 7 days at room temperature. All treatments of “Bilimbi Fruit” Averrhoabilimbi Juice was liked by the respondents in all four attributes. Generally, the result of the study showed that there was a significant difference in the respondents’ preferences of “Bilimbi Fruit” Averrhoabilimbi Juice in terms of color, flavor, odor, and texture. Thus the null hypothesis is rejected. Research findings showed that “Bilimbi Fruit” Averrhoabilimbi Juice was a feasible nutritious Juice Drink safe for human consumption. Hence, a proposed technology guide is offered for the dissemination of the research output.