Pitaya (Hylocereus spp) is an exotic fruit that has been studied for its nutritional and functional properties that brings health benefits. The peel represents 15% of the total fruit weight, and it is usually wasted. Therefore, this study aimed to develop and evaluate a sensory acceptance of pitaya sorbet using both pulp and peel. There were two samples containing different concentrations of peel. In sample 1, there was 10% of peel while in the sample 2, there was 15%. Microbiological analysis was also made for Coliforms’ 45ºC and Salmonella ssp. The sensory analysis was tested by 119 non-trained people through a survey evaluating appearance, color, texture, sweetness, smell, and general acceptance of the sorbet by using a scale of 9 point, which represent that the person liked the product a lot to 1 that means disliked a lot. The purchase intention was also evaluated. The microbiological tests were under the limit compared to the legislation for Salmonella and Coliforms’ a 45ºC. Both samples got a good acceptance. The sample one got better score for its taste and purchase intentions compared to sample 2 that had more peel content. Both samples obtained similar scores to appearance, color, texture, sweetness and general acceptance. The pitaya sorbet made on the purpose of not only avoiding food waste but also using the whole fruit, and it got a satisfactory acceptance from the public, demonstrating that the fruit has a technological potential.