The objective of this study was to elaborate a functional nectar based on Averrhoa carambola (carambola) and Physalis angulata (mullaca), using Stevia rebaudiana (Stevia) and Apis mellifera (honey) as natural sweeteners. An experimental type of research was developed, establishing technological formulation parameters and evaluating the nutritional quality by means of proximal analysis, microbiological quality, antioxidant capacity applying DPPH and ABTS techniques, as well as the quantification of phenols and sensory acceptability through a hedonic test. The results showed that the type of sweetener influenced the nutritional composition of the nectar, with higher carbohydrate and energy content observed in the formulations with honey. Microbiological analyses confirmed the safety of all samples. In terms of antioxidant capacity, nectars sweetened with Stevia and honey showed higher acti...