To obtain emulsified fruit spread having moderate lightness and thickness and excellent heat-resistance not to speak of excellent shape retainability and spreadability as a spread and further obtain an emulsified fruit spread having excellent meltability in the palate.

The total amount of compounded sweetener corresponding to the sweetness of sucrose and the oil and fat for food is 25-50% based on the total weight of the emulsified fruit spread, the compounding ratio of the sweetener of an amount corresponding to the sweetness of sucrose to the oil and fat for food is 2:8 to 8:2, an egg yolk lysophospholipoprotein is compounded to the spread and the viscosity of the emulsified fruit spread is 100,000-500,000 mPa.s.