In this paper we discuss how yeast, fungi ubiquitously present in sugar-rich fruit, can influence the interaction between frugivores and fleshy-fruited plants via ethanol. We suggest that plants, the seeds of which are mostly dispersed by vertebrates, exploit the ethanol from alcoholic fermentation by yeast in their seed dispersal strategy. Moderate consumption of ethanol, i.e., at concentrations close to those in naturally ripening fruit, by frugivores may have beneficial short- and long-term effects for these potential dispersers, whereas consumption of larger quantities may have negative short- and long-term effects. Ethanol vapor emanating from palatable fruit may act as an odor cue, guiding bats and other frugivores to the fruit, and aiding them to assess its quality. In addition, we suggest that ingested ethanol may be an appetitive stimulant. We also evaluate the possibility that ethanol within fruit may be used as a source of energy by frugivorous vertebrates. Our preliminary data indicate that Egyptian fruit bats (Rousettus aegyptiacus) can use the odor of ethanol to assess food suitability, but also that it may not serve as an attractant over short distances (i.e., <1 m). Instead, ethanol is avoided at concentrations greater than 1%, a value which might typically characterize overripe and otherwise unpalatable fruit. Our initial results further indicate that Egyptian fruit bats significantly decrease their food consumption if it contains 1 or 2% ethanol. Overall, ethanol may play diverse roles in the nutritional ecology and behavior of fruit-eating bats, and in the interaction between frugivores and plants, in general.