Soon-to-be cultured milk with fresh fruit safe for consumption?
Not only are "friendly" bacteria being cultured, those bacteria make an acidic environment which is hostile to "bad" bacteria. 

Myself, I make plain yogurt and mix things into it at the time of eating, but things mixed in from the start essentially become "yogurt-pickled" and should be fine for a reasonable period under refrigeration. A standard part of preparing to culture yogurt is a high-heat treatment (scalding) of the milk, both to kill off unwanted bacteria and to cause structural changes in the milk proteins that are beneficial to forming the yogurt curd.