In this study, fermenting pear juice with lactic acid bacteria was shown to have potential for use in diet designs for managing type 2 diabetes due to the enhanced inhibitory bioactivity of the juice using relevant in vitro enzyme assay models. Our research provides innovative strategies to develop low-cost dietary support of common fruits enriched in bioactives to compliment traditional drug and nutritional therapies to potentially combat type 2 diabetes. Also from our fermentation-based strategies we can advance functional food designs using sound biochemical rationale to potentially manage early stage type 2 diabetes and its oxidative complications based on further animal and clinical studies. Our approach may be used as a novel method to deliver probiotic lactic acid bacteria in lactose intolerant people in fermented fruit-based system with multiple potential health benefits.