The study was carried out to evaluate the effect of different stages of ripening on the quality of Z. mauritiana fruits during drying. The fruits were graded into Immature (Greenish), Mature (Golden Yellow) and Ripe (Redish Brown) categories and these formed the treatments. The dehydration method was more effective than the open sun drying method for retention of fruits colour, reducing fruit spoilage per cent age and moisture content during drying. Organoleptic rating was slightly higher in dehydrated fruits than sun drying fruits. In sun drying method per cent acidity was found higher whereas the ascorbic acid content was completely loosed.