Different fruits (banana, pomegranate, orange and strawberry) permeate beverage enriched with green tea extract were prepared. The sensory characteristics, total soluble solids, pH, antioxidant, minerals (Ca, K, Mg, and Na) and ascorbic acid contents of these beverages were evaluated. Phenolic compounds of green tea were determined by HPLC. Gallic acid (5724.21 µg/g) was the highest value followed by catechin, rutin, cinnamic acid and caffeic acid (3273.30, 239.823, 223.65 and 150.44 µg/g, respectively) and the lowest value of phenolic compound is chlorogenic acid (2.50 µg/g). There are significant differences between all treatments for minerals content. The highest percentage (P<0.05) was for sample B₄ (strawberry permeate beverage enriched with green tea extract) (872.47 μg TE/g) followed by B₂ (Permeate pomegranate green tea extract beverage) (724.21 μg TE/g), B3 (orange permeate beverage enriched with green tea extract) (568.74 μg TE/g) and the lowest value was (93.79 μg TE/g) for B1 (Permeate banana green tea extract beverage). The highest value of ascorbic acid was for B₃ (orange permeate beverage enriched with green tea extract) 17.20 mg/L and the lowest value was for B₄ (Permeate strawberry green tea extract beverage) 1.09 mg/L.