In the present study, rice wine was obtained in terms of mixed fermentation of brown rice and glutinous rice by distiller's yeast and yeast. Then, the fermented fruit beverage with pleasant flavor and strong antioxidant activities was obtained by adding mixed fruits (green apple, guava, navel orange, and mango) and acetic acid bacteria. The optimum fermentation conditions were obtained. The ratio of brown rice and glutinous rice was 1∶1 by adding 0.80% distiller's yeast at 30℃ for 3d, and then the mixture was treated with 0.06% yeast at 28℃ for 7d. After that, the mixed fruits were added into rice wine at the ratio of 2∶1, which were fermented by adding 0.30% acetic acid bacteria at 33℃ for 4d. The total sugar, alcohol content, titratable acidity, and pH value of the fermented fruit beverage were 4.62%, 4.41%, 3.00%, and 3.49, respectively. The high total phenol content (1420.14mg/L) of the fermented fruit beverage exhibited strong DPPH radical scavenging capacity (10.14mmol/L) and oxygen free radicals of absorptive capacity (16.65mmol/L).