In this chapter, innovative functional fruit and vegetable-based drinks including probiotics are discussed in detail. Probiotics are live microorganisms which when taken in sufficient amounts can provide health benefits. Lactic acid bacteria and bifidobacteria are formed the majority of probiotics. Probiotics are naturally found in human and animal gastrointestinal system, breast milk and also fermented products which are produced from milk, meat, cereals, fruits and vegetables. In recent years, new probiotic foods are continuously developed in the food industry, which includes cheese, milk, yogurt, ice cream, fruit and vegetable-based products, fermented meat and cereal products, and chocolate. Fruits and vegetables are ideal substrates for developing probiotic foods and drinks, since they include high amount of sugars, nutrients, polyphenols, vitamins, and dietary fibers which support the growth and survival of probiotics. Apple, cashew apple, pineapple, cantaloupe, carrot, melon, pear, banana, beetroot, orange, and tomato are some of the fruit and vegetable products used for the production of probiotic beverages while L. acidophilus, L. casei, L. fermentum, L. paracasei, L. plantarum, L. rhamnosus, and B. bifidum have been commonly used as probiotic cultures.