Fermented dairy products are considered excellent foods with nutritional value contributing to health benefits for consumers. Beneficial effects can be obtained when probiotics and fruit pulp are added to fermented products, contributing to nutritional characteristics and obtaining an innovative and healthy product. The objective of this study was to develop a probiotic fermented milk added with passion fruit pulp and to evaluate the physicochemical characteristics of the product. Fermented milk without addition of fruit pulp (control) and fermented milk added with 1% freeze-dried passion fruit pulp (FMFP) were prepared using cultures previously isolated and characterized as probiotic, Lbs. casei SJRP38, Lp. plantarum ST8Sh and S. thermophilus ST080. Physicochemical analyzes of the fermented products were carried out after one day of manufacturing. The passion fruit pulp presented results for moisture, protein, ash and lipids respectively of 3,84; 9,87; 5,6 and < 0,5 g/100 g. The control and FMFP treatments, respectively, presented moisture content of 88,18 and 87,04 g/100 g; protein content of 3,88 and 5,00 g/100 g; ash content of 0,90 and 0,95 g/100 g, similar to that available in the literature, and 0 g/100 g for lipids, considering that the milk used in the treatments was skimmed and passion fruit does not have lipid content. The viability of lactobacilli and S. thermophilus present in the fermented products showed viability greater than 10 log CFU/mL for both analyzes after one day of production to control and FMFP treatments. The results obtained are coherent and promising in the development of new fermented products, presenting high nutritional value with the presence of bioactive compounds and probiotics.