To provide fruit drink, having natural flavor and less deterioration of flavor, without using at all the synthetic additives, such as, aroma chemicals and pH conditioners.

The fruit drink is produced by using flavor enhanced condensed fruit juice which is obtained by mixing flavor components contained in fruit flesh, with the condensed fruit juice of the fruit. The flavor components derived from fruit flesh which are to be used hardly deteriorate in fruit juice having high acidity, as compared to the flavor components of peel oil, derived from fruit skin and used conventionally in general, so that synthetic additives, such as, pH conditioner which is normally added, aimed at preventing flavor deterioration becomes unnecessary.