Abstract: A subtropical fruit compound fermented drink was developed from the clear juice of sugarcane,longan,dragonfruit and kiwifruit. Based on the single factor analysis,the effects of sugarcane juice,longan juice,dragonfruit juice and kiwifruit juice on the sensory quality of the product were discussed. With the taste,color,aroma and shape as the evaluation factors,combined with the L₁₆(4⁵)orthogonal test scheme,the formula of the compound fermented beverage of sugarcane juice,longan juice,dragonfruit juice and kiwifruit juice was optimized by fuzzy mathematics comprehensive evaluation. The results showed that the best fermentation combination was 25 mL sugarcane clear juice,50 mL longan clear juice,20 mL dragonfruit clear juice and 12 mL kiwifruit clear juice. Under this combination,the comprehensive sensory quality of the drink was the best. The results of this study can provide a reference and theoretical basis for the compound fermentation of subtropical fruits using natural sugar in sugarcane as the main carbon source.