A fruit product containing a readily oxidizable polyunsaturated fatty acid, such as omega-3 fatty acids, may be prepared by cooking a fruit base composition to obtain a cooked fruit base composition, cooling the cooked fruit base composition, admixing the fruit base composition with an oil which contains at least one readily oxidizable polyunsaturated fatty acid. Additionally, an acidic antioxidant for preventing oxidation of the at least one polyunsaturated fatty acid； and at least one polyol for providing mobility for the acidic antioxidant is admixed with the cooked fruit base composition to obtain an at least substantially homogeneous mixture, which may be formed into pieces.
