The influence of the addition of fruits and vegetables purees on the content of phenolics, chemical composition, antioxidant capacity, viscosity and organoleptic characteristics in chokeberry purees was investigated. Applied were pumpkin, apple, quince, Japanese quince and plums purees. Blending helped to improve the organoleptic characteristics, but mixed purees were characterized by lower content of phenolics and antioxidant capacity than aronia puree.