Disclosed is a method for producing a fruit preparation comprising at least three components A, B, and C. Component A is made at least of fresh fruit, minor parts of water, optional sugar or starch hydrolysates, optional Ca salts and enzymes for hardening the fruit, and optional stabilizers. Component B is made at least of natural flavors or flavors identical to natural ones, optional FTNF flavors, water as a solvent and carrier, and at least one additional ingredient selected from among the group comprising coloring foods or food dyes, buffer salts, stabilizers, juice concentrates, various sugar types as a carrier, other sweeteners such as aspartame, acesulfame. Component C is made at least of water, sugar types or sweeteners, and optional stabilizers.
