Fruit processing generates substantial quantities of pomace, which is often discarded despite its potential nutritional and functional value. The present study aimed to characterize and compare orange, pineapple, and sweet lime pomace powders based on their physicochemical, proximate, mineral, functional, and bioactive properties. The pomaces were dried, milled, and evaluated for moisture, ash, fat, protein, carbohydrate, crude fibre, mineral composition, water and oil absorption capacities, swelling capacity, solubility, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Moisture content ranged from 6.3–7.0%, indicating effective drying and good storage stability, while ash content varied from 3.9–4.5%. Sweet lime pomace showed the highest fat content (2.6–4.3%), whereas protein content varied comparatively little (5.8–6.3%). Carbohydrates were the predominant proximate component, ranging from 72.1–73.8%, with pineapple pomace exhibiting the highest value, while crude fibre ranged from 7.0–7.3%. Citrus pomaces demonstrated higher water absorption capacity than pineapple pomace, reflecting their greater hydrophilic and pectin-rich components. Orange pomace exhibited the highest TPC (22.64 ± 0.74 mg GAE/g) and TFC (15.82 ± 0.51 mg QE/g), indicating greater antioxidant potential, while pineapple showed comparatively lower bioactive values and sweet lime displayed intermediate characteristics. Overall, the findings demonstrate that orange, pineapple, and sweet lime pomace powders possess valuable nutritional, functional, and bioactive properties and may serve as sustainable ingredients for the development of fibre-enriched, nutritionally improved, and functional food products.