Abstract: The effect of adding some fruits on the nutritional and sensory properties of yogurt was examined. Trabzon’s date (Diospyros kaki), black date (Diospyros lotus), Rosehip (Rosa rugosa Thunb.) and Cornelian cherry (Cornus mas L.) were used in the production of aromatized yogurts. Fruit addition caused an important increase in the emulsion viscosity of the yogurts compared with control yogurts. Increasing fruit amount resulted in a significant decrease in the syneresis of samples. Dry matter, carbonhydrate and ash contents were increased and fat, protein and acidity were decreased by the addition of fruit. Fruit addition significantly increased some inadequate minerals such as Fe and K in traditional yogurt. The organoleptic characteristics of fruit added yogurts were higher than control yogurt. Fruit-supplemented yogurts constituted a good source of Ca, Mg, Zn, P and K. The nutritional, variousness, organoleptic characteristic and fiber content of yogurt were increased by addition of fruits.