The work aims to review the extraction methods of active ingredients from fruit wastes and their application progress in the field of food packaging, so as to provide ideas and methods for utilizing fruit waste active ingredients in food packaging in the future. Existing extraction methods of active ingredients from fruit waste and their applications in the field of food packaging were organized by searching and summarizing Chinese and international literature. Fruit waste had a very high economic and environmental value, and making full use of fruit waste not only reduced the negative impact of agricultural by-products on the environment, but also applied the active ingredients extracted from fruit waste to food packaging, which could maintain the quality of food, extend the shelf-life, and realize the high-value utilization of fruit waste. With the deepening research on fruit waste and its extracts, the application of active ingredients from fruit waste in food packaging will be continuously improved, which provides a new strategy for the utilization of fruit waste and demonstrates the great potential of the application of active ingredients from fruit waste in the food industry.