Mixed fruits (Banana (B) and watermelon (Wm)) wine was produced using Saccharomyces cerevisiae. proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59 % of carbohydrate content and 91.5 ± 1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity, total soluble solids (brix) were determined before and after fermentation using standard procedures. Specific gravity of the wine was observed to reduce drastically as the fermentation progresses. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. At the end of the 21th day of fermentation, the highest percentage of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae. Keywords: Fermentation, Banana, Watermelon, Wine production, Saccharomyces cerevisiae