Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min) and liquid-solid ratio (1:10-1:40 g/ml) on the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be: pH of 2.0, extraction time of 62.31 min and liquid-solid ratio of 35.07 g/mL. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content and anhydrouronic acid content were 24.30%, 73.30%, 10.45% and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high-purity.