Fruit fermentation is a natural process where sugars in fruits are converted into alcohol and carbon dioxide by the action of yeast and bacteria. This process occurs when fruits are left to sit in a warm environment, allowing microorganisms to thrive. Common fruits used for fermentation include grapes, apples, and pears. During fermentation, the flavor and texture of the fruit change, resulting in products like wine, cider, and kombucha. The process not only preserves the fruit but also enhances its nutritional value by producing beneficial compounds. Fermented fruits can be enjoyed in various culinary applications and beverages.