Fermented milk products such as yoghurts can be produced without the addition of any stabilizers. However, some sedimentation of the milk solids would occur in the products (especially drink-type products) and has to be accepted, especially if the shelf-life of the product is more than one week. Sedimentation can, however, be avoided by the addition of stabilizer(s). Pectin has been established as a stabilizing agent in cultured milk products. However, the pectin used is majorly extracted from apple pomace and citrus peels. With the increase in production of processed fruit products, the amount of fruit wastes generated is increasing enormously. Large amount of these wastes poses the problem of disposal without causing environmental pollution. These wastes can be effectively disposed by manufacturing useful by-products from them and one such product is pectin. The peel of passion fruit, for example, constitutes about half of the fruit mass. Given the background of numerous studies which have been carried out on the extraction and characterization of pectin from tropical fruit sources, it is, therefore, necessary to formulate yoghurt stabilized with pectin from these sources and to evaluate its performance in yoghurt. The study was carried out to evaluate pectin extracts from jackfruit and passion fruit peels and their performance in yoghurt production.