Citrus fiber is recovered from citrus vesicles to obtain a food additive for beverages, baked goods, meat or meat emulsions, confectionary, jams and jellies, dairy products, dressings, energy bars, and the like. Citrus vesicles optionally are washed with water, and water washed vesicles are recovered. The vesicles are contacted with an organic solvent to obtain organic solvent washed vesicles. The organic solvent washed vesicles are desolventized and dried citrus fiber is recovered.