Citrus by-products, resulting from juice squeezing in an amount up to 50% of the fruit’s fresh weight, are currently discarded or underutilized, with most of the valuable bioactive compounds lost to animal feeding or energy generation. This represents a serious economic and environmental burden. Several conventional and novel green extraction methods of citrus by-products are discussed along with their advantages and drawbacks, and the potentially most promising method is framed within the broader process chain leading to end products in the form of dry extracts, which are suitable for pharmaceutical and nutraceutical industries.