The economic viability of employing dark fermentative hydrogen from whole fruit wastes as a green alternative to fossil fuels is limited by low hydrogen yield due to the inhibitory effect of some metabolites in the fermentation medium. In exploring means of increasing hydrogen production from fruit wastes, including orange, apple, banana, grape and melon, the present study assessed the hydrogen production potential of singly-fermented fruits as compared to the fermentation of mixed fruits. The fruit feedstock was subjected to varying hydraulic retention times (HRTs) in a continuous fermentation process at 55 °C for 47 days. The weight distributions of the first, second and third fruit mixtures were 70%, 50% and 20% orange share, respectively, while the residual weight was shared equally by the other fruits. The results indicated that there was an improvement in cumulative hydrogen yield from all of the feedstock when the HRT was five days. Based on the results obtained, apple as a single fruit and a fruit mixture with 20% orange share have the most improved cumulative hydrogen yields of 504 (29.5% of theoretical yield) and 513 mL/g volatile solid (VS) (30% of theoretical yield ), respectively, when compared to other fruits.