This exploratory study aims to test the anti-microbial eﬀect of the peelings of orange, tomato, pineapple, calamansi and kiwi extracts on the growth of skin bacteria: Staphylococcus aureus, Micrococcus luteus and Serratia marcescens. Diﬀerent setups were done with the inclusion of positive and negative controls. The three bacteria were treated with equal amounts of distilled water as negative control Clindamycin as positive control, and aqueous extracts of Tomato, Orange, Pineapple, Calamansi and Kiwi peelings. Individually, the extracts of the plants were not able to inhibit the growth of Staphylococcus aureus, Micrococcus luteus and Serratia marcescens. Clindamycin was not able to inhibit the growth of bacteria. Further studies will be done with other fruits, incorporating the phytochemical concentration test to determine which fruits have potential anti-microbial properties. Other solvents such as ethyl alcohol may be used in future studies to extract potential anti-microbial compounds found in the fruits’ peelings and chromatographic techniques will be used to separate fractions and anti-microbial components.