Valuable products, including carotenoids, phenolic compounds, and pectin were obtained fromgranadilla peel using green technologies based on pressurized fluids. The processes of pressurizedliquid extraction (PLE) and CO2-expanded ethanol (GXE) were evaluated to recover thecarotenoids and phenolic compounds, while pressurized hot water extraction (PHWE) was evaluatedto extract pectin from the granadilla peel. The results demonstrated that although PLE andGXE had no significant difference in the carotenoids yield and antioxidant activity of the extractsobtained, PLE was faster than GXE to achieve the highest extraction yield. The pectin yield obtainedby PHWE was affected by the process temperature with the highest value obtained at160 °C. Further studies are needed to characterize the chemical composition of the pectin obtained,but the present results enable establishing a biorefinery for the complete use of granadillawastes (seeds and peel).