Process for producing a fruit preparation, characterized in that it comprises at least three components A, B and C, component A being produced from at least the following ingredients: - fresh fruits, - small amounts of water, - optionally sugars or hydrolyzed starches, - optionally Ca salts and enzymes for hardening the fruit, - optionally stabilizers, component B being produced from at least the following ingredients: - natural or similar to natural aromas, optionally FTNF aromas, - water as solvent and excipient, as well as at least one additional ingredient selected from the group: - food coloring and / or food coloring, buffer salts, stabilizers, juice concentrates, different types of sugar as excipients, other sweetening substances such as aspartame and acesulfame, and component C being produced from at least the following ingredients: - water, - types of sugar or sweetening substances, - optionally stabilizers, and why the process comprises the following steps: production of component A: - pasteurizing fresh fruit by adding small amounts of water and optionally sugars or hydrolyzed starches, Ca salts and enzymes for hardening of the fruit, at a temperature of 80 ° C to 98 ° C, - cooling component A, for example by means of scraped surface heat exchangers or tubular coolers, - packaging at a temperature of component A of approximately 20 ° C to 40 ° C； production of component B: - carefully heat the ingredients, as well as, optionally, homogenize, - pasteurize at a temperature of 75 ° C to 95 ° C, preferably about 85 ° C, - cool to below 25 ° C； combine components A, B and C according to the following scheme: - mix components A and C, - carefully heat the mixture to 82-95 ° C, preferably at approximately 85 ° C, - keep the temperature for 4-12 min, preferably for approximately 10 min, - cooling the mixture to 25-60 ° C, preferably at approximately 45 ° C, - aseptically adding cold and mixing component B, - cooling the fruit preparation to 25-45 ° C, preferably
