A method for the manufacture of a mixed milk product comprising a milk matrix and a fruit preparation, characterized in that the fruit preparation comprises at least three components A, B and C, wherein component A is produced from at least the constituents - fresh fruit, - minor quantities of water, - optional sugar or starch hydrolysates, - optional Ca salts and enzymes to harden the fruit, - optional stabilizers, component B is produced from at least the constituents - natural or nature-identical flavours, optionally FTNF flavours, - water as solvent and carrier, as well as at least one further constituent selected from the group: - coloured foodstuffs and/or food colourings, buffer salts, stabilizers, juice concentrates, various types of sugar as carriers, other sweeteners such as, for example, aspartame, acesulfame, and component C is produced from at least the constituents - water, - types of sugar or sweeteners, - optional stabilizers, and the method comprises the following steps: manufacture of component A: - pasteurization of the fresh fruit with the addition of minor quantities of water as well as optional sugar or starch hydrolysates, Ca salts and enzymes to harden the fruit at 80°C to 98°C, - cooling the component A, for example by means of a scraped surface heat exchanger or tube exchanger, - filling at a temperature for component A of approximately 20°C to 40°C; manufacture of component B: - gentle heating of ingredients, as well as homogenization if necessary, - pasteurization at 75°C to 95°C, preferably at approximately 85°C, - cooling to below 25°C; cold aseptic filling of components A, B and C into the milk matrix. - fresh fruit, - minor quantities of water, - optional sugar or starch hydrolysates, - optional Ca salts and enzymes to harden the fruit, - optional stabilizers, - natural or nature-identical flavours, optionally FTNF flavours, - water as solvent and carrier, - coloured foodstuffs and/or food colourings, buffer salts, stabilizers, juice concentrates, various types of sugar as carriers, other sweeteners such as, for example, aspartame, acesulfame, - water, - types of sugar or sweeteners, - optional stabilizers, manufacture of component A: - pasteurization of the fresh fruit with the addition of minor quantities of water as well as optional sugar or starch hydrolysates, Ca salts and enzymes to harden the fruit at 80°C to 98°C, - cooling the component A, for example by means of a scraped surface heat exchanger or tube exchanger, - filling at a temperature for component A of approximately 20°C to 40°C; - pasteurization of the fresh fruit with the addition of minor quantities of water as well as optional sugar or starch hydrolysates, Ca salts and enzymes to harden the fruit at 80°C to 98°C, - cooling the component A, for example by means of a scraped surface heat exchanger or tube exchanger, - filling at a temperature for component A of approximately 20°C to 40°C; manufacture of component B: - gentle heating of ingredients, as well as homogenization if necessary, - pasteurization at 75°C to 95°C, preferably at approximately 85°C, - cooling to below 25°C; - gentle heating of ingredients, as well as homogenization if necessary, - pasteurization at 75°C to 95°C, preferably at approximately 85°C, - cooling to below 25°C;