The invention provides a fruit bar and a method for making a fruit bar. The fruit bar includes primary fruit pieces having a taste and a texture. The texture of the primary fruit pieces is defined at least in part by a hardness and a chewiness and a roughness. The fruit bar also includes secondary fruit pieces combined with the primary fruit pieces. The secondary fruit pieces are of different fruit than the primary fruit pieces. The secondary fruit pieces have a taste and a texture defined at least in part by a hardness and a chewiness and a roughness. In the fruit bar, the taste and the roughness of the first and secondary fruit pieces are different from one another to provide a varied taste and mouthfeel to the consumer. The chewiness and the hardness of the first and secondary fruit pieces are substantially the same to provide a substantial uniformity of bite and chew to the consumer.
