To provide a method for producing fruit-containing food material by which natural color inherent in raw material fruit can be vividly drawn out.

The method for producing fruit-containing food material contains: a base material-producing process where organic acid and sugar are added to food material and the mixture is heated to produce a base material; and a mixing/agitating process where the raw material fruit is charged into the base material and the mixture is agitated for a prescribed period of time. The food material to be used is likely white bean jam or a dairy product such as fresh cream. The organic acid to be added is likely a mixture of at least one kind or a plurality of kinds selected from citric acid, malic acid, lactic acid, succinic acid, fumaric acid and ascorbic acid. The addition of the organic acid is preferably 0.75-1.0 wt.% based on the food material. The raw material fruit to be charged is likely fruit jam or fruit puree as well as fruit itself.