Abstract: A citrus fruit manufacturing method includes a pretreatment step of partly removing an outer skin of a citrus fruit and/or making a cut into the outer skin, an enzyme solution impregnation step of immersing the pretreated citrus fruit into an enzyme solution which can decompose the outer skin and is temperature adjusted to normal temperature or 10° C. to 40° C., in a decompression space, an outer skin decomposition and removal step of decomposing and removing the outer skin from the impregnated citrus fruit in the enzyme solution, a finishing process step of washing with water the decomposed and removed citrus fruit of the outer skin, and an inner skin decomposition and removal step of separating the spherical citrus fruit washed with water and peeled off only the outer skin into juice vesicles with an inner skin to immerse into the enzyme solution and decomposing and removing the inner skin.