The work aims to summarize the current directions and methodological studies on the further utilization of four representative fruit pomace of fresh-cut apple, watermelon, pineapple and citrus, and to provide references for the subsequent utilization of fresh-cut pomace. By searching the related literature at home and abroad, the methods of single nutrient extraction or overall comprehensive utilization of different fresh-cut fruit pomace were summarized. The residue nutrient contents in fresh-cut fruit pomace were rich and highly available, so attention should be paid to processing and utilization to avoid wasting resources. The nutritional value and main components of pomace of four fresh-cut fruits such as apple, watermelon, pineapple and citrus are systematically listed, and the research results on the extraction and utilization of nutrients (such as polyphenols, flavonoids, pectin, polysaccharides, dietary fiber and other resources) contained in the pomace of four fresh-cut fruits are introduced, in order to attract attention to the utilization of fresh-cut pomace resources.