Coloured apple discs containing black carrot concentrate (BCC), calcium lactate and lactic acid were formulated and produced as a new functional fresh fruit product using vacuum impregnation. Sensory test was conducted to select the most preferred impregnation formulation containing an addition of 0.0%, 0.4%, 0.8% and 1.2% BCC, 1.5%, 3.0% and 4.5% calcium lactate and 2.0%, 3.0% and 4.0% lactic acid. Results indicated that the formulation with the addition of 3% Ca-lactate, 3% lactic acid and 0.8% BCC within 0.2m mannitol solution was significantly preferred. The optimum vacuum pressure (211mmHg), vacuum time (3min) and restoration time (20min) according to highest colorant transfer, while the minimum cellular disruption occurs were estimated using response surface methodology. The use of Ca-lactate and BCC contributed the treated apple to resemble untreated apple properties in terms of texture, total phenolic, total flavonoid contents and antioxidant capacity.