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The addition of fruits with different levels in eggs is expected to improve the quality of fermented egg white products. The egg whites fermentation process causes changes in the organoleptic flavor of the egg. This study aims to evaluate changes in organoleptic taste in fermented egg whites by adding different levels and types of fruit. This study uses a completely randomized design with a 4x5 factorial pattern, each factor A (%) level of fruit 10, 20, 30 and 40 and factor B are melons, apples, mangoes, oranges and dragon fruit. The parameters measured were organoleptic flavors which included fruit flavors, egg flavors and sour flavours. The results showed that the addition of different levels of fruit had a very significant effect (P <0.01) on fruit flavor changes, but the types of fruit showed no significant effect. The addition of different types of fruit has a significant effect (P <0.05) on changes in egg flavor. But the level of fruit addition did not show any significant effect on changes in egg flavor. The addition of fruit types and levels did not shows a significant effect on changes in sour flavours in fermented eggs. The addition of a level of 30% indicates a higher fruit flavor than other levels. The addition of fruit does not change the flavour of fruit and sour flavours. But it can reduces of the flavours of eggs in fermented egg whites.