Passion fruit peel has also been reported to be used for the preparation of preserve ( Freiman-de-Oliveira, Figueiredo-Nascimento, Borges, Nascimento-Ribeiro, & Ruback, 2002). However, the conversion of passion fruit peel into a valuable by product such as pectin offers great scope for utilization. Therefore, the main objectives of the present investigation are to study the effect of extraction conditions on the composition and physico-chemical characteristics of pectin from passion fruit peel.