The fruits Vaccinium myrtoides ('ayosep'), Annona muricata ('guyabano'), Garcinia mangostana (mangosteen), Ananas comosus (pineapple), and Fragaria × ananassa (strawberry) are consumed either raw or as wine products. Given the paucity of data on the phenolic content of these fruits and their wine products, this study has quantified and compared their total polyphenol and flavonoid content using Folin-Ciocalteu and aluminium chloride method. The fruits and their wine derivatives were also evaluated for antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay compared to Vitamin E (positive control). Results show that 'ayosep' contains the highest polyphenol (59.12 ± 0.0006 mg gallic acid equivalent per 100g fresh weight) and flavonoid (1186.44 ± 0.21mg quercetin equivalent per 100g fresh weight). Among all the fruits and wines, strawberry fruit and pineapple wine have the highest and lowest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity with 92.35% (± 0.69) and 9.94% (± 8.58), respectively. Post-hoc analyses of results using Tukey test show that all the fruits and wines have equal activity with Vitamin E except pineapple wine. Fresh fruits particularly strawberry, mangosteen, 'guyabano' and 'ayosep' are recommended as sources of natural antioxidants and as alternatives to Vitamin E.