In this study, physicochemical, biochemical, microstructure, and sensory properties of sheep yoghurts with kiwi and banana added at different rates were investigated. It was determined that the addition of kiwi and banana at different rates increased the amount of ∑MUFA (monounsaturated fatty acids), ∑PUFA (polyunsaturated fatty acids), conjugated linoleic acid (CLA), DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity and the total phenolic compounds (TPC), while decreasing the value of ∑SFA (saturated fatty acids), cholesterol content, acetaldehyde, diacetyl, acetoin, and ACE (angiotensin converting enzyme) inhibitory activities. In addition, the addition of fruit was effective on the homogeneous structure in the microstructure and the amount and depth of the serum pores. As a result of the current research, the production of yoghurt enriched with kiwi and banana at different proportions from sheep milk has shown many positive effects in terms of both nutrition and health.