Abstract: The present study was focused on the potential of red dragon fruit (Hylocereus polyrhizus) peel to be a source of pectin. The peel of red dragon fruit was collected from the local beverages factory and oven dried before pectin extraction. Dried fruit peels were first blended with distilled water and further acidified with different volume of citric acid to pH 3.0, 3.5 and 4.0, respectively. The acidified samples were then treated at 75°C in different time interval (30, 60 and 120 min) to extract pectin from the fruit peel. Highest yield with a total of 14.86% was obtained in 60 min extraction, pH 3.5. Characterization of the extracted pectin in terms of glucose content and degree of esterification was conducted. Highest glucose content was observed in sample extracted for 60 min, pH 4.0, whilst sample with the highest degree of esterification (DE) was obtained from treatment at pH 4.0, 120 min.