A therapeutic approach for treating diabetes is to decrease thepost-prandial hyperglycaemia. This is done by retarding the absorption of glucose through the inhibition of carbohydrate hydrolyzing enzymes, α-amylaseand α-glucosidase, in the digestive tract. Inhibition of both enzymes helpsto reduce the glucose level in the blood of a diabetic patient. This study was aimed to investigate the production of α-glucosidase and α-amylase inhibitors from local fruit wastes (honeydew skin, banana peel, and pineapple skin) using solid state fermentation. Each of the fruit wastes was fermented with three different types of white rot fungus Phenarochaete chrysosporium(PC), Panus tigrinusM609RQY(M6) andRO209RQY(RO2)for 7 days. Sampling was carried out starting from day 4 to day 7 to determine the enzyme inhibition activity. The samples were extracted using water prior to enzyme analysis. Most of the fruit samples showed varying degree of percentage inhibition activity depending on the sampling time. Extract of fermented banana peels with RO2 on day 4 showed the higherα-glucosidase inhibition (56.57±0.32%), followed byhoneydew extract fermented with the same fungus on the same day (39.68±0.05%). Extracts of each fruit wastesample fermented with PCshowed the least α-glucosidase inhibition (below 15%). Meanwhile for α-amylase inhibition activity, the extract from fermented honeydew skins with PCon day7 showed the highest inhibition activity i.e.98.29±0.63%. The least inhibition activity (43.37±0.54%) was observed in the extract from honeydew skins fermented withM6 on day 5. All positive resultsshowed that fruit wastes could be the alternative sourcesfor antidiabetic agent especially for α-amylase and α-glucosidase inhibitors.