This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.