Wood apple pulp was extracted by treating pulp with water @ 1:2 containing enzymes viz., Pectinase (0.1%), cellulose (0.1%) and combination of pectinase and cellulose (0.1%), incubated for 2 hours at 40 and 50 oC temperature by maintaing constant 4.5 pH. Among the different methods of enzymatic extraction of wood apple pulp, maximum pulp recovery, pulp per 100 mL of extract, TSS, ascorbic acid, brix: acid ratio, total sugars and reducing sugars were obtained by soaking the wood apple pulp in water containing pectinase + cellulase enzyme @ 0.1 per cent and incubated for 2 hours at 50 oC (81.11%, 40.55%, 6.60oB, 3.18 mg/100 mL, 3.95, 5.23% and 3.62%, respectively). The highest score for colour and appearance (7.83), flavour (8.33), taste (7.50), mouth feel (8.17) and overall acceptability (7.96) was also recorded soaking pulp in water + pectinase and cellulase (0.1%) at 50 oC. Combination of pectinase and cellulase enzymes was found effective from the present study. But the incubation temperature plays an important role in obtaining maximum recovery and quality of pulp.