During　fruit　waste　processing,　bioactive　compounds　can　be　lost　along　with　waste,　and　thus　it　is　necessary　to　recover　these　bioactive　compounds.　Recently,　the　extraction　of　polyphenols　from　fruit　waste　and　the　stabilization　and　integration　of　these　compounds　into　food　substances　has　become　a　valuable　research　field.　Polyphenols　have　strong　antioxidant,　anti-inflammatory,　and　antibacterial　activity　and　are　the　main　active　components　of　fruit　waste.　Their　extraction　from　fruit　waste　is　of　great　commercial　and　scientific　significance.　The　extraction　of　polyphenols　from　fruit　waste,　the　stabilization　of　their　bioactivities,　and　their　integration　into　the　food　matrix　have　become　increasingly　interesting　topics.　In　this　review,　the　novel　extraction　methods　and　potential　applications　of　fruit　waste　polyphenols　were　summarized　to　inform　the　recovery　and　utilization　of　polyphenols　in　fruit　waste.　The　comprehensive　utilization　of　byproducts　from　food　industry　is　beneficial　to　the　reduction　of　food　costs,　the　alleviation　of　environmental　contamination,　and　the　realization　of　food　industry　sustainability.