The large puruí (Alibertia sorbilis D.), an Amazonian fruit from the Rubiaceae family, holds significant economic and scientific potential due to its nutritional properties and industrial applicability. This study characterized its parts (pulp, peel, and seed) and optimized the extraction of pectin, an important polymer in the food industry. The physicochemical analysis followed AOAC methods, evaluating moisture, ash, carbohydrates, proteins, minerals, color, pH, and acidity. Pectin extraction was optimized using a two-step experimental design: a fractional factorial design (24-1) was conducted. The variables tested were fruit/solvent ratio (20-50 g/mL), water bath time (25-60 min), ultrasound sonication time (5-30 min), and ultrasound power (30-100%), with three central points resulting in 11 treatments. A central composite rotatable design (22) was then performed with four central points, resulting in 12 experiments. The pulp showed the highest moisture content (70.73 g/100g), high levels of potassium (388.62 mg/100g) and zinc (3.21 mg/100g); the peel was notable for its carbohydrate content (30.28 g/100g) and magnesium (70.49 mg/100g); and the seed had the highest ash content (1.24 g/100g) and lightness (L* = 75.79). The pH ranged from 3.66 to 3.80, indicating moderate acidity. The pectin extraction optimization showed that only the fruit/solvent ratio and sonication time variables were significant at a 95% confidence level. The obtained model (Y₁ = 37.98 - 11.86 x₁ + 10.55 x₂^2) demonstrated reliability (Fcalculated > Ftable), and the predicted optimum had R² = 0.8682, following ANOVA analysis. The optimal condition was 30 mg/mL (fruit/solvent) and 5 minutes of sonication, resulting in a pectin yield of 81.98%, demonstrating the high efficiency of the extraction process, especially compared to other fruits, such as apple (18.30%) and orange (30%). This highlights the fruit as a promising raw material for pectin production and as a nutritional source, promoting the valorization of Amazonian biodiversity using emerging techniques.