The sustainable production of ethanol from implausible bio-resources like, less or non-edible fruit samples are focused in the current investigation. Bio-ethanol is a fuel ethanol (ethyl alcohol), the same type of alcohol found in alcoholic beverages. It is most often used as a motor fuel, mainly as a bio-fuel additive for gasoline. Therefore, an attempt has been made to obtain a fuel grade ethanol using fruit samples like, Passion fruit (Passiflora edulis, L) and Cashew Apple (Anacardium occidentale, L.) by fermenting them with the help of flocculating yeast (Saccharomyces cerevisiae, L). The outcome of the experimentation facilitated to obtain 48% alcohol after finishing point of distillation processes; it can be can envisioned that, an optimized concentration of ethanol has been obtained on ensuing to standardization of the protocol. This bio-ethanol has been further subjected for physico-chemical characterization and found that, it can be one of the most promising types of bio-fuels that can be explored from the fruit resources. Hence, in the studies, the technological attributes of flocculated Yeast (Saccharomyces cereviseae) was employed to rationalize its use in alcoholic fermentation, thereby, the enhancement in the production of bio-ethanol from the selected fruit cultivars at significant level was achieved with a speed of about three to four folds greater than the yield reported in the earlier studies. Further, the ethanol samples were evaluated for Gas chromatography; the yield of ethanol, sample-4 (Passion fruit juice) gave 100% purity of ethanol as compared to standard. The bio-ethanol obtained as a result of fermentation was further subjected for the evaluation of Engine performance using single cylinder IC Engine with standard specifications.