The objective of current study was to characterize nine well‐known fruits according to their antioxidant properties and quality parameters for potential use of beverage application. Fruits included in this study are aronia, blueberry, cherry, cranberry, mangosteen, omija, raspberry, rambutan, and strawberry. The polyphenols (total phenolic compounds and anthocyanins) and antiradical activity as well as other quality attributes were analyzed. The antioxidant activities of these fruit products were significantly different (p < .05) in that rambutan had the highest total phenolic compounds (9,034 mg GAE/100 g), followed by aronia (6,001 mg GAE/100 g, p < .05). Cranberry demonstrated the strongest DPPH radical scavenging activities (52.4%), followed by aronia (35.9%), blueberry (33.3%), omija (33.5%), and raspberry (39.8%, p < .05). Blueberry had the highest vitamin C content (969.9 mg/100 mL). These fruits were classified into three distinctive groups according to their characteristics. Omija was found to be distinctively different from the other fruits in terms of its quality characteristics. Practical applications This study evaluated the quality aspects of various fruits to select the potential ingredient for the ready‐to‐drink‐type beverage application. Current work demonstrated how each fruit is located in the quality and phenolics, and antiradical characteristics map, and this information can be practically assist future product developers who are utilizing fruits for their product formulation.