Abstract: The study investigated the application potential of not-from-concentrate (NFC) juices of three characteristic fruits from Lingnan (southern China) in developing swallow-friendly surimi products and their effects on the gel properties of Larimichthys crocea surimi. We prepared surimi gels by incorporating not-from-concentrate (NFC) juices from Phyllanthus emblica, Clausena lansium, and pineapple (Ananas comosus), respectively. Then we systematically evaluated the physicochemical properties, textural characteristics, sensory attributes, flavor profiles, antioxidant activity, and swallowing properties of the resultant surimi gels. Among the tested fruit juices, C. lansium NFC juice presented the best comprehensive performance: it had the highest short-term freeze-thaw stability, thermorheological stability, whiteness and DPPH radical-scavenging activity, with the smallest total color difference. No significant differences were observed in sensory scores or flavor profiles between the C. lansium and control groups (p>0.05). The P. emblica group had the second-highest gel strength, with cohesiveness and springiness comparable to the control, but exhibited a darker appearance and weaker low-temperature stability. The pineapple group showed the highest hardness but the lowest cohesiveness and springiness, presenting a hard and brittle texture with obvious yellow discoloration and the lowest sensory score. All surimi gels met Level 6 of the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. In conclusion, C. lansium NFC juice is the preferred natural ingredient for improving the comprehensive quality of L. crocea surimi gels, followed by P. emblica, while pineapple adversely affects textural and sensory properties.