Interest in naturally derived functional ingredients has encouraged researchers to seek extraction strategies that protect fragile plant-derived functional molecules during recovery. Fruits supply numerous compounds of interest, including polyphenolic substances, flavonoid groups, anthocyanin pigments, carotenoid molecules and vitamins, many of which are associated with antioxidant, inflammation-modulating, antimicrobial and cardiovascular-supporting functions. Conventional recovery operations can consume substantial solvent, time and heat, conditions that may lower yield or damage temperature-sensitive constituents. Pulsed electric field (PEF) processing offers a non-thermal route in which electrical treatment temporarily alters cellular barriers, promoting movement of within-cell compounds into an extraction phase while limiting heat exposure. Progress in equipment engineering, operating-condition process refinement and combined processing has broadened the recovery of valuable plant-derived functional molecules from whole fruits and processing residues. This review examines the operating basis of PEF-assisted recovery, variables governing performance, uses involving fruit-derived compounds and movement toward commercial operation. Particular attention is given to scale-up, process uniformity, economics, standardization and incorporation into circular biorefinery models. Overall, PEF provides a potentially resource-efficient route for obtaining high-value natural ingredients for food and related industries.