The physicochemical properties of Ethiopian orange (Citrus sinensis) peels and their extracted pectin by varieties were investigated. Specifically, orange (peel) varieties included Valencia, Mandarin, and Gunda Gundo, and their extracted pectin was physicochemically characterized in terms of yield, moisture, ash, viscosity, acetyl, equivalent weight, methoxyl, degree of esterification, and anhydrouronic acid aspects. In many instances, the physicochemical properties of extracted pectin differed significantly (p<0.05). For instance, the extracted pectin from the Mandarin peel variety showed greater yield, viscosity, equivalent weight, methoxyl, anhydrouronic acid, and degree of esterification, but less acetyl, moisture, pH, and ash. Contrarily, the extracted pectin from Valencia showed greater acetyl concentration, moisture, and ash content but less yield, viscosity, equivalent weight, anhydrouronic acid, and esterification. Feasibly, the Mandarin variety appears to be a rich pectin resource with high promise as a significant raw material for the food processing industry.