The present study was carried out to isolation of yeast and production of ethanol using papaya (
Carica papaya
) and grape (
Vitis vinifera
) pulps with isolated yeast. Using selective medium, the yeast strains were isolated from fruit pulps and differential tests were applied for identification of the yeast. Percentage of yield of ethanol and effect of different nutrient supplements for the production of ethanol was studied using isolated yeast as synthetic medium is control. The reducing sugar was also estimated after 72 hrs saccharification, the amount of reducing sugar increased significantly (14.6 g/100g) in papaya fruit than grape fruit pulp (10.3 g/ 100g) and it is evident that high amount of carbohydrate levels. The fermented papaya yielded (6.20%) more ethanol content than grape pulp (3.83%). Addition of carbohydrate supplement, sucrose and nitrogen supplement of soya meal produced high yield of ethanol with yeast in papaya (11.45% & 9.16 %) than grape pulp (7.61% & 6.03%). The present study revealed that the fully ripened papaya fruit is a good source for ethanol production and it is possibility of ethanol production from our locally available fruits using simple, cheap, and adaptive technology with biochemically characterized yeast isolated from fruit pulps