Fermentation is a process which involves slow decomposition of organic substances, induced by enzymes or microorganisms, which basically convert carbohydrates into organic acids. Fermented foods and beverages have a diversity of traditions and cultural preferences based on the geographical areas from which they have originated. Fermentation allowed our ancestors from temperate and cooler regions to survive in the winter season and those from the tropics to survive drought periods. The production methods of such fermented food and beverages were unknown and passed down from one generation to another as family traditions. The processes of fermentation are believed to have been developed and used in order to preserve vegetables and fruits for times of shortage; by preserving the food by alcohols and organic acids and also to give the food desirable texture and flavor. Fermentation also aids in reducing toxicity (remove antinutritional factors) and the cooking time. Drying and salting are standard fermentation processes in some of the oldest methods of food preservation. Fermentation stands to be one of the oldest food processing techniques to extend the shelf life of spoilable food before the advent of refrigeration. World Health Organization (WHO) recommends the consumption of a healthy amount of vegetables and fruits in our daily food to prevent diseases such as hypertension, coronary heart problems and to reduce the risk of strokes. Even though, consumers normally tend to prefer food and beverages which are fresh, nutritional and ready to consume, lactic acid (LA) fermentation of vegetables and fruits is a practice that is commonplace to maintain and improve nutritional and qualitative aspects of food. The world population crisis is real and as it increases, lactic acid fermentation is conceived to play a major role in preserving fresh fruits, vegetables, and other food items necessary for feeding people in developing and underdeveloped countries. Among the food items, fruits and vegetables are more vulnerable to spoilage due to their nutritional properties and their high water content. These perishable conditions are further fuelled in tropical and subtropical countries which are more conducive to the growth of spoilage-causing microorganisms. Fermented fruits and vegetables can be utilized as potential probiotics as many lactic acid bacteria such as Lactobacillus plantarum, L.pentosus, L.brevis, L.acidophilus, L.fermentum, Leuconostoc fallax, and L.mesenteroides are found in them. The word probiotic means "for life" and is generally attributed to the bacteria associated with health benefits for humans. Many studies conducted on probiotics implicate them in health benefits upon consumption such as improved intestinal balance and function, lowering of serum cholesterol, enhanced immunity and reducing the risk of colon cancer. So, fermented fruits and vegetables possess the quality of not just being a viable food supplement but can have a direct and indirect impact on our health.