Box myrtle (Myrica nagi), a wild fruit is a rich source of antioxidants like phenols and anthocyanins, and has commercial importance because of higher sugar content. Investigations were conducted to develop a commercial appetizer (spiced squash) and evaluate its quality during storage. Diff erent combinations of juice and sugar syrup were tried to standardize a proper combination for appetizer. The appetizer prepared by the optimize recipe was packed in glass and PET bo les and stored for six months under ambient and refrigerated temperature conditions. Appetizer could be safely stored for a period of six months under both the ambient and refrigerated conditions without much change in various quality characteristics. However, the changes in the quality characteristics of the appetizer were slower in refrigerated storage conditions as compared to ambient conditions. Both the packaging materials viz., PET and glass bo les were found suitable, with comparatively lesser changes occurring in glass bo le under refrigerated conditions than others.