Studies were carried out on dry fruits Almond, Cashewnut, Pepper, Pistachious, Drydates, Raisin(black), Raisin(common), Amla, Acrota, Apricot to determine the Potassium ion concentration in them. Chemical analysis of the extracts of the fruits revealed that moisture was 4.2% in pepper, to 22.7% in raisin black. The ash value ranged from 1.80% in acrota to 4.05% in apricot, while dry matter ranged from 77.3% in raisin black to 95.8% in Pepper. Fruits with low moisture content could store for longer time without spoilage. Potassium was found to be the most abundant with a level as high as 125.1 mg/100g in apricot and as low as 21.84 mg/100g in Chinese beans. The results showed that the fruits have safe and adequate dietary nutrients if consumed in right proportion. Present work to determine Potassium is based on flame photometry and it is very simple, inexpensive and less time consuming. This method is properly validated using standard chemicals and it can be applied to formulation.