The plant cuticle forms the interface between the aerial environment and the living cells of the plant. Therefore, the cuticle has to manage multiple physiological and ecological functions like controlling water loss. One of the physical factors influenced water permeability of cuticles is temperature. We tested the response of cuticular water permeability of three different fruits using different temperature levels, start from 15 to 45 C°. We measured the water permeances of the whole fruits of tomato, grape and plume using the concept of our previous studies with isolated plant cuticles. The results showed that all fruits appeared increasing in their water permeances when temperature level was increased. Above 25 C°, the water loss of all plant species was very high and varied among the fruits at all levels.