Watermelon rind is used as a new resource for pectin production. Two different extraction methods are used in this study. At first, reflux system and experimental design are used to study the impact of three parameters including: the extraction temperature, time and the solvent concentration (nitric acid) on the method extraction efficiency. In optimum condition, at 98 o C, in 30 min and with 0.5 molar nitric acid, extraction efficiency of 13.1% was achieved. Using 0.5 molar sulfuric acid instead of nitric acid can increase the pectin extraction efficiency up to 16 %. In the second method, pressurized fluid extraction (PFE) with 0.5 molar nitric acid solvent concentration and 0.5 mL/min flow rate, at 100 o C, 1 bar pressure, applying static time and in 3 h extraction time, the pectin yield increased up to 24.1%. The results shows that, using the PFE method led to 85% increase in pectin yield in comparison with the reflux method. The experiments conducted on the produced pectin showed that pectin extracted from watermelon rind is a high-ester pectin and meets the standards of the Food and Agriculture Organization of the United Nation (FAO) and The European Union (EU).