Fruit waste is an abundant and underutilized agricultural waste. It is a good source of pectin, a valuable polysaccharide with wide-ranging applications in the food, pharmaceutical, and industrial sectors. However, the complex structure of the plant cell wall and the existence of additional impurities make it difficult to extract pectin from fruit waste. Pre-treatment methods can be used to enhance pectin extraction by disrupting the cell wall and releasing the pectin molecules. Various pre-treatment methods have been investigated for pectin extraction from jackfruit waste. The maturity stages of fruit also affect the pectin yield. Therefore, this paper aims to provide a brief review of the pectin content present in various fruit parts, the effect of fruit maturity on the yield of pectin, and pre-treatment on parts of fruit given by various researchers, which helps to enhance the Quality and yield of pectin.