Citrus by-products and wastes such as molasses, concentrated citrus peel juice, and pulp wash,were subjected to fermentation, pectolytic treatment and extraction with alcohol to obtain natural beverage clouds and also to improve cloud strength and stability. After fermentation with bakers’ and brewers’ yeasts, the soluble solid contents of various citrus by-products and wastes were decreased by 50-60%, while their viscosities were reduced by 10-20%. Fermentation of citrus peel juice concentrate increased cloud strength significantly, whereas in both fermented pulp wash and molasses, cloud strength was very weak. The pectolytic treatment of peel juice concentrate resulted in a viscosity reduction of about 90%, but had little effect on cloud strength, However, alcohol extraction of peel juice concentrate reduced cloud strength drastically. This cloud obtained from fermented peel juice concentrate had limited stability in a model test beverage (MTB) system, but was found by a preliminary taste panel to have no off-flavor in a two-month storage test.