Method characterized in that fresh fruit is deep frozen and then the frozen fruit is defrosted to a temperature from -6°C to -15°C, then it is cut while maintaining the consistency and shape of fruit bites, a natural stabilizer in the form of flake ice in the amount of 40% to 20% of the initial mass of the cut fruit is added, sweetening agent water solution and citric acids are added, the spatial shape of the product for consumption is formed, and then the obtained composition with fruit bites maintained is subjected to a deep re-freezing process at a temperature from -20°C to -80°C. Frozen fruit product formed in a spacial shape ready for consumption contains fruit cut into bites in the amount from 60% to 80%, a sweetening agent from 3.5% to 15%, citric acid from 0.5% to 1%, a natural stabilizer in the form of flake ice from 16% to 24%.
