Four kinds of dietary fibers from peel pomace of citrus including navel orange，apple pomelo，orah and lemon were prepared with enzymatic hydrolysis to study the performance differences of different citrus dietary fibers and improve the comprehensive utilization rate of by-products of citrus processing. The fiber morphology was characterized by scanning electron microscope，Fourier transform infrared spectroscopy and X-ray diffraction. The physicochemical properties and in vitro antioxidant activity were determined. The comprehensive qualities of different citrus fibers were evaluated by principal component analysis. The results showed that the properties of citrus fibers prepared with enzymatic hydrolysis were different among varieties. The total fiber content of lemon （67.63±0.46）% was the highest. The fiber composition ratio of navel orange is the best. The fiber of Orah and navel orange had the strongest hydration properties and in vitro antioxidant activity. The fiber of apple pomelo showed the highest apparent viscosity among the four kinds of fibers. The decreasing order of comprehensive evaluation is navel orange fiber，orah fiber，apple pomelo fiber and lemon fiber. It is indicated that four kinds of citrus dietary fibers prepared with enzymatic hydrolysis have good physiological activities. Among them，the comprehensive quality of navel orange fiber is the best，and it has a wide application prospect as a food additive. It will provide theoretical reference for citrus dietary fiber as a potential food additive resource and comprehensive utilization of citrus peel pomace.