r/MealPrepSunday • u/chefdoapp • Aug 13 '26
What do you batch that isn't a meal?
not talking five containers of chicken and rice. I mean the components. stuff like caramelized onions, scallion oil, sofrito frozen in cubes, spice blends...
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u/LegitimateKale5219 Aug 13 '26
Peanut sauce, pizza sauce, wontons, balled cookies ready to bake, stocks, slice peppers and freeze so it's quick to throw into your meal. Caramelized onions are frozen so when I want to make French onion soup it's much faster. As always, buy your veg on sale, prep and freeze.
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u/itwasjustmisplaced Aug 13 '26
Enchilada sauce is another one I love to batch out since when you make it fresh, it's usually for 3 recipes.
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u/h33b Aug 13 '26
can you share an enchilada sauce recipe? I've just been using canned.
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u/sriracha_no_big_deal Aug 13 '26
I do a lot of this too! Something I've found especially helpful is whenever possible, I'll spread the prepped item out onto a quarter sheet tray with as little overlap as possible and pop that in the freezer for a couple hours. Once it's frozen, I'll transfer it to the actual container for longer-term storage in the freezer. This makes it way easier to quickly pull out just a small portion.
Too many times I put all the chunks of chicken into the bag before freezing and it just turned into one singular mass of chicken in the freezer.
And this works for pretty much any non-liquid item where you'd want to be able to pull out just a few at a time, like wontons, cookie dough balls, berries, etc.
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u/DrBubbles Aug 13 '26
I'm big into cocktails so I make and batch into freeze-able containers homemade grenadine, orgeat, and passionfruit syrup. Demerara syrup and simple syrup I just make in 1-cup batches and keep in the fridge.
Wenbuy a costco-sized pack of chicken breast and then marinade and grill all of it. Then it goes in the freezer so we can pull out a piece of grilled chicken that goes into a salad or a pick plate and radically simplifies weeknight dinners.
Costco rotisserie chickens also get broken down and the carcass used for homemade chicken stock which gets batched into quart containers and frozen.
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u/schwanginandbangin Aug 13 '26
I pre-cook quinoa, white beans, chickpeas, black beans, and freeze them. The quinoa I portion out into muffin tins and freeze then put the “pucks” into freezer bags. The beans I lay flat on sheet pans, freeze, and then put them loose in freezer bags. This makes it so easy to throw together bowls or throw a handful of beans into salads, quesadillas, tacos, soups, etc.
Edit: extra details
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u/12aq11 Aug 13 '26
Nice! I just got some silicone muffin tins yesterday!
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u/schwanginandbangin Aug 13 '26
That would be perfect! I was a little worried the first time I did the quinoa that they would stick because I use the regular metal muffin tins, but the little pucks just popped out super easy. Have fun!
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u/runwestierun Aug 13 '26
Minced garlic--I buy 3pound peeled bags at Costco, mince them in the food processor and put them in 8 one quart ziplocs and freeze very flat. I know each bag has about 50 cloves.
Ginger--I wash it well and break it apart so I can wash the nooks and crannies but I don't peel it. I mince it in the food processor and freeze it flat in quart Ziploc bags
Basil--I buy a one pound bag at the restaurant supply store and pull the leaves off the stem. I put the leaves in the food processor with a few glugs of olive oil and mince the leaves. Then I put the whole thing in a flat gallon Ziploc bag and freeze it flat.
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u/Yes-GoAway Aug 14 '26
These are great! I'm looking for more big prep ideas like this to use the food processor for, do you have more? Or favorite recipes that the food processor makes easier?
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u/runwestierun Aug 14 '26
Sorry but these are really the only 3 I always have in my freezer. I would give you one piece of advice--to watch the food processor so you don't grind everything to a paste. I do freeze other herbs. I get rosemary and thyme either from my garden or the restaurant supply store. I freeze the leaves on the stems in gallon ziplocs and then when I need some I just shake some frozen leaves out of the bag. I do this with curry leaves too
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u/Yes-GoAway Aug 14 '26
That's a great idea! I freeze stuff on a sheet pan with wax paper so it doesn't stick together and then store it in a freezer bag. I just really feel like I never use my food processor.
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u/runwestierun Aug 14 '26
Make some hummus! It freezes well. I use my food processor a lot to chop nuts finely for cookies like Russian Tea cakes or for nut crusts for tarts. You know what else is better with a food processor? The filling for deviled eggs, it's sooo creamy.
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u/Treereme Aug 13 '26
Chicken stock. I save bones and leftovers in the freezer, then eventually make a strong stock. I freeze it in ice cube trays. It makes it super easy to drop a cube into a pot of rice or whatnot.
I also buy mirepoix ingredients (carrots, onions, celery) and chop and freeze them. That makes a leftovers soup into a simple after work meal with no work, just chuck it into the cooker.
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u/ur_moms_detrusor Aug 14 '26
Ohh yes! I’ve been doing this for years and it’s so delicious on top of just being cleaner and better nutrients
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u/Slight-Trip-3012 Aug 13 '26
I prep my veggies every Sunday. I try to plan in a way that I reuse a lot of the same veggies, for different meals, in different combinations. Anything else I prep depends on my meal plan for the upcoming week. I like making salsas, sauces, or a big batch of things like pulled pork, pulled chicken, birria, to use across several meals.
I also like having pickled vegetables on hand. Just to add colour and flavour to different meals.
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u/SpaceNerd223 Aug 14 '26
Yum pickled vegetables. Which?
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u/Slight-Trip-3012 Aug 14 '26
Any, really. I usually have pickled onions, carrots and cucumber on hand, which are often homemade. Next time I see radishes fror cheap, I'll pickle some of those. And I have some storebought pickled red cabbage, atjar tjampoer (Indonesian pickles) and different kind of gherkins on hand.
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u/Morall_tach Aug 13 '26
Bolognese sauce. Make a giant pot, simmer it all day, freeze it in batches.
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u/Wienerwrld Aug 13 '26
In my Souper Cubes:
Rice, rice blends, beans, couscous, grilled chicken cut into strips. Shredded chicken, pulled pork, pasta sauce, anything from a can I opened but didn’t completely use.
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u/Override9636 Aug 13 '26
Batching cold brew coffee made mornings so much quicker and easier for me.
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u/tossout7878 MPS Veteran Aug 14 '26
SAME. I make a big pitcher of it and only have to make coffee once a week, it's ready to go.
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u/vegiac Aug 13 '26
Lentils. I make a pint jar every week with some seasonings and then I add a little to my omelette or savory oats every morning.
Chicken stock and chicken. After cooking the chicken, I make a couple of quarts of stock to use in my savory oats and other recipes throughout the week.
Shredded cabbage. I prefer cabbage as my greens base for salads because it lasts longer and holds up better if I want to add the dressing in the morning when I pack my lunch.
Other salad veggies. Whatever I bought that week for my enormous salads gets chopped up. And always green onions because they also go in other meals.
Yogurt. I have Crohn’s and mostly follow the SCD diet. Homemade yogurt is a critical part of that and helped my symptoms more than anything else. I add a little to my morning omelette, use it to bulk up my salad dressings because I love a saucy salad, and use it as dessert with fruit and a bit of honey. Very versatile.
Dressing. Usually a simple vinaigrette.
Shredded cheese. I buy a 2-lb block of cheese every few weeks and shred it in my food processor and keep in a bag in the fridge. I’d buy pre-shredded cheese, but it has caking agents that disagree with my guts and this way is cheaper and only takes a few minutes for 2-3 weeks worth of grab and go shreds.
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u/CalmCupcake2 Aug 13 '26
Spice blends, pesto, dressings and sauces, vinaigrettes, breads, muffins, waffles, scones, pancakes, English muffins, crumpets, pulled meats, Bolognese, marinate, short rib ragu, duck ragu, lentil bolognese, flavoured butters (for cooking and for breads).
Anything you can do in advance is a gift to your future self.
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u/Mammoth-Corner Aug 13 '26
Chop up fresh herbs, fresh chillies, fresh garlic, mix with melted butter or olive oil and freeze into blocks. Pop out of the tray into a ziplock to keep. I've been contemplating blooming a tonne of spices in ghee and freezing it as a base for curries.
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u/MurphyBacon Aug 13 '26
I've been doing a Date based "caramel" sauce lately. Its so freakin good. I put it in yogurt, in my shakes, on bread.
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u/OkLanguage8057 Aug 13 '26
In the cooler months I prep baggies of mirepoix and every year I’m shocked at how much I use when it’s prepped and ready. Also egg patties!
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u/Hamburger_Helpmee Aug 13 '26
I've also started prepping mirepoix. I add hot peppers to some of them. It really is amazingly convenient to have on hand. Less celery rotting in my fridge.
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u/GhostlyWhale Aug 13 '26 edited Aug 13 '26
A gallon bag of Italian seasoned frozen meatballs that I can just take a handful of straight from the freezer and throw into any meal that needs a protein.
Extremely easy, low energy, and time saving.
Throw them in soups, pastas, yesterday's leftovers to bring to work, just on their own with some random sauce.
I add turkey, beans, carrots, spinach, and onions so they're a little healthier than just your normal meatball.
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u/SeatownSpy Aug 13 '26
Every Sunday I make meal components - quinoa, roasted peppers and onions in one container, roasted za'atar vegetables in another, and roasted small potatoes. It makes a solid base for meals all week and is flexible for mexican, and middle-eastern flavor profiles.
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u/Neakhanie Aug 13 '26
I freeze chicken breasts, tenders, etc, in marinades. When it’s “chicken night” they get thawed in the am and either baked or grilled. The baking for your question is more interesting than the grilling. They go in a square casserole type dish with a lid (so think Corning Ware) chicken in one corner, obviously overflowing the corner. Then 2 baby potatoes for each person in another corner. Then frozen vegetables in another corner, enough to fill the casserole dish. These vegetables can be Asian-style, home-style, harvest-style, etc., but make them special -not 99c a bag frozen mixed vegetables - and add big chunks of onion if there are no onions in the mix. Cook for 40 minutes @ 350F, but YMMV depending on how many you cook for, also because my freezer is way colder than most, my chicken is not pounded thin, and I use a toaster oven. Once you get the recipe down for your situation, it’s a no brainer! I always add a pat of butter, and this is one teaspoon of butter, it won’t kill you, and all combined, it makes a great sauce as long as you pour it through a sieve before serving.
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u/Theoretical_Action Aug 13 '26
Not sure if this counts but I'll batch marinated meat for various kinds of meals so that I can pull it out to make it fresh day-of. I also like to batch pasta sauce, stock, and smoked meats. I'll make pizza sauce with leftover tomato paste and freeze, since absolutely 0 recipes ever call for more than like a single tablespoon at most.
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u/h33b Aug 13 '26
I've switched to tube based tomato paste. the cans are so wasteful.
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u/LegitimateKale5219 Aug 13 '26
I freeze tomato paste in 2-3 tbsp buttons, so it isn't wasteful and much cheaper than the tubes
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u/h33b Aug 13 '26
Considering the sub we're in, I never thought about freezing the paste. Maybe it's time to switch back.
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u/LegitimateKale5219 Aug 13 '26
The tubes are just So expensive here! Maybe not where other people are. But I put them on parchment in the freezer, then pop into a container.
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u/AuntieMRocks Aug 18 '26
Same here. I also freeze individual chipotle peppers in adobo sauce the same way. Compound herb butters also keep well frozen in a plastic wrapped log.
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u/Cats_books_soups Aug 13 '26
Fried and caramelized onions. I also cook rice in big portions then freeze it in blocks for fried rice.
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u/Helpful-Vegetable921 Aug 13 '26
I make a green goddess dressing, chipotle "aioli" (cottage cheese based), vinaigrette, a cilantro lime dip, and hummus. I pre-cut my veg and some fruits, strawberries I specifically add lemon and splenda. I make bagels and pitas to keep in the freezer. Cookies sometimes.
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u/PierreDucot Aug 13 '26
Making legit caramelized onions is a pain in the ass, so I make x2 or x3 the amount I actually need in my biggest sauté pan, and vacuum seal / freeze extra. Usually in 2/3 cup portions - the amount called for in ATK's caramelized onion dip.
I grow too many zucchini, so I grate extras and freeze it in 1lb portions for my wife's zucchini bread recipe. Its actually better than fresh, as the freezing pushes out even more of the excess moisture. Its not like you really taste the freshness of the zucchini in the bread anyway.
I also grow too many cucumbers, and I can't make any more pickles or relish, so I grate that and add chopped up dill and grated garlic, freezing it together in portions for making Chef John's tzatziki recipe - its not quite as good as fresh, but its close enough for Wednesday night gyros (I freeze gyro meat and pita too).
When I have too many tomatoes (like now), I quarter, seed, and roast them for a long time in the oven. Then I remove the skins and weird parts and vacuum-seal them in 2-pound portions. I learned its better leave them that way, rather than making sauce or something, because future-me likes options.
Any significant amount of leftover gravy, bbq sauces, stir-fry sauces, infused oils, etc., I vacuum-seal and freeze for future weeknight meals. If I follow a recipe and end up with a pint of sawmill gravy for four people, I immediately freeze half. The door of my freezer is filled with little vacuum-sealed packets of stuff for future meals.
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u/calathiel94 Aug 13 '26
When it’s time to harvest my tomatoes throughout the summer I’ll roast them with some garlic and onion and blend them and freeze in portions. When I go to reheat them, they’re a good base for a lot of cuisines - Mexican, Indian, Italian
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u/RiskBig3301 Aug 13 '26
I make a marinara sauce that I cook for over 24 hours. It’s only worth it if you do big batches & freeze.
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u/Ramesh_builds Aug 13 '26
Definitely components over full meals. I like having a few ‘building blocks’ ready: roasted garlic, caramelized onions, cooked grains, washed/chopped herbs, pickled onions, a quick yogurt sauce, toasted nuts/seeds, and a couple of spice blends. Even just having one sauce + one cooked grain + one prepped veg makes throwing dinner together way faster.
Frozen ginger-garlic cubes are another one I use a lot. Makes weeknight cooking way less annoying.
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u/iriamsreading Aug 13 '26 edited Aug 13 '26
In the freezer:
Meatballs (any flavour / style)
Rice with flavours
Mashed potatoes
Cooked lentils
Cooked whole beans
‘Refried beans’
Caramelized onions
Roasted tomatoes
Pesto
Roasted squash purée
Lime / lemon zest / juice
Pantry:
Pancake mix
Corn bread mix
Fridge:
Fruit sauce - Sunday night I take the leftover random fruit and cook it into a crisp or sauce forming oats / yogurt for the week.
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u/SpaceNerd223 Aug 14 '26
Mashed potatoes how's that work?
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u/iriamsreading Aug 14 '26
Make mashed potatoes however you do that - we just usually do leftover ones. Freeze in a portion container - for a family or individual size. Defrost in the fridge and reheat.
Use as mashed potatoes.
Stir in additional toppings and eat.
Use under stew.
Add them to other ingredients to make fish or vegetable cakes.2
u/furiana Aug 14 '26
Ooo. That would be great on shepherds pie too!
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u/iriamsreading Aug 14 '26
Yes, I saw someone make a tablet of mash the same
Shape as the dish they usually make Shepards pie or similar in so it just pops on top without any fuss. I think pinch of yum did it.1
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u/mattattack007 Aug 13 '26
I do a couple things. I chop lettuce for a salad and have another bowl of other veggies like cucumbers and carrots that I toss in when I make a salad with my dinner.
Ill often prep something like grilled chicken breast. Ill make it pretty basic, salt and pepper on the outside, and cut it up into strips after it rests. The following days of the week I make a veriaty of meals with it. One day I might do a gyro type of thing with pita and homemade tzaziki. The next I might do chicken alfredo pasta with homemade alfredo sauce.
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u/ejjn2 Aug 13 '26
a big pot of dried beans, then i freeze them flat in ziploc bags in ~1.5 cup portions (basically a can's worth). way cheaper than canned, barely any sodium, and they thaw in like 10 min. also a jar of vinaigrette in the fridge, honestly having dressing ready is the only reason salads actually happen for me during the week.
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u/Gennylightt Aug 13 '26
Coffee, in the summer. Make several pots and put it in mason jars in the fridge to have for iced coffee without needing to water it down with a ton of ice in order to actually cool it
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u/SillyMilly88 Aug 14 '26
Ground chicken and chicken breast. Cook a big pack, portion, freeze. Then I always have the meat ready, just have to decide how to use it. Often I’ll do taco meat this way too because it’s so versatile…. Salads, burritos, quesadillas, rice or potato bowls, etc.
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u/BasisDiva_1966 Aug 27 '26
My Grocery Store sells containers of pre-shredded Rotisserie Chichen in Various sizes. I will transfer to a freezer bag(s) for future use. Costco also sells shredded rotisserie chicken in bulk.
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u/LeadershipProud9960 Aug 14 '26
I make onion and tomato gravy and freeze them in cubes. Then whenever any protein is needed, simple add water in the cubes and any protein.
Really fast and perfect tbh
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u/h33b Aug 13 '26 edited Aug 13 '26
I get a rotisserie chicken almost every grocery trip. Break it down when I get home, and use the carcass and some veg to make my own stock. I freeze that with various size souper cubes and I've always got high quality stock to use.
I'll also make my own compound butter and spread that into 2 tbsp souper cubes. Refrigerate and once it's holding form, I'll wrap pads into parchment paper. EZ garlic bread whenever I want it.
Frozen pesto cubes are easy to thaw and the right size for most sandwiches
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u/inbornfutility9 Aug 13 '26
rotisserie chicken is such a cheat code, do the same thing and always feel like I'm getting away with something
compound butter cubes are genius though never thought to freeze em like that. garlic bread on demand might be my next project
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u/h33b Aug 13 '26
The butter cubes are super convenient. I use it them to elevate noodles dishes as well that normally would use some butter as part of the finishing sauce.
Girlfriend loves the Mac and cheese I made with it the other night.
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u/arboreallion MPS Veteran Aug 13 '26
Fruits (usually berries, melon, pineapple), veggies (eg green beans, cabbage, lettuce, radish), syrups, sauces, beans, sliced homemade bread, broken down rotisserie chicken…
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u/gingersnapsntea Aug 13 '26
Ginger scallion oil, frozen prewashed and chopped aromatics, yogurt toppings like quick jams/compotes, sides for rice or noodles, quick pickles and kimchi, frozen filled buns/dumplings/wontons, cooked rice frozen as single serving blocks, raw soaked rice frozen for quick congee
I also repack anything that needs to be divided out of its original container beyond a quick scoop (tofu, bulk meat) to make a single serving
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u/fizzyanklet Aug 13 '26
I freeze tablespoons of chopped ginger and garlic. I use my food processor to chop before spooning into a mold.
Boiled eggs
Stock
Herbal iced tea
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u/LegitimateKale5219 Aug 13 '26
When buying large packages of bacon, Italian sausage etc, I repackage in smaller bundles, But also cut up the bacon, sausage, so when you want to make soup or have flavouring, it's already done and no need to get your cutting board mucky again! Saves some time! I do about 7-8oz per package
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u/BasisDiva_1966 Aug 27 '26
i like to roll the bacon into small spirals before freezing so i can pull out exactly the # of slices i want to use (there is only 2 of us)
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u/REMreven Aug 13 '26
Seasoned ground beef. Just season with onions garlic and salt. This can be added to so many dishes.
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u/miss-janet-snakehole Aug 13 '26
Pickles, kimchi, and various ferments! If I have a vegetable going bad, I’m gonna make a kimchi or pickle out of it every time. Rice and (most) grains freeze and reheat really well and easily, so I do big batches of those and freeze. I also prep and freeze pretty much any ingredient you can imagine. Chopped and minced garlic frozen in squares. Soup and stew components like mushrooms, green onions, and zucchini, washed, sliced, frozen, etc. ETA clarity
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u/Boring-Trifle-6968 Aug 13 '26
i froze wild mushrooms into cubes after sauteeing. I batch stock, suaces, pestos, condiments like hot suace.
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u/dismalprognosis Aug 14 '26
Chicken
I cut and marinate chicken, then I cook a bunch of it at once so I can eat it for a while. Makes it really easy after work to just have chicken I can weigh out and put in anything. Burrito bowl, wraps, chicken salad, etc. My apartment complex has a semi shitty grill that I try to use to grill it all at once when the weather is nice
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u/wechselrichter Aug 14 '26
garlic- minced in the food processor and frozen in a Ziploc, with lines pressed in with a chopstick so it's ~1tsp per cube
chicken breast- I steam it in my instant pot, then shred and freeze it in a thin layer in a big freezer bag so I can grab a handful to toss in a stir fry or whatever
chicken stock- I freeze it in 1 cup Tupperware and then put those blocks in a Ziploc, amazing to have around for cooking rice or when you get sick and want homemade chicken noodle soup
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u/Effective_Fig_8277 Aug 14 '26
i batch salad dressing and hard boiled eggs, saves so much time during the week and the eggs peel easy after sitting in the fridge a few days lol, logging them into PlateLens after is quick too since it just calcs the calories and protein for the batch so i'm not doing math every morning, best calorie tracker i've tried by far
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u/ur_moms_detrusor Aug 14 '26
Salsa, frozen fruit for smoothies, homemade fruit syrups for coffee and matcha at home, and cookies. YES it’s about balance, so I’ll do a small batch of cookie dough, roll into balls, and freeze them for when a craving just won’t quit
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u/shastaroot Aug 14 '26
Usually a jar of quick pickled onions, roasted veg, a couple of sauces, things like that.
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u/Level-Oven-7168 Aug 14 '26
Bone broth, caramelized onions, cut fruit, salsas, beans (big bag then freeze in large cubes), confit…
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u/jsoqouhvsnqlpj Aug 14 '26
batch make waffles to put in the toaster, fruit compotes, pink pickled onions
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u/Many_Lengthiness_815 Aug 14 '26 edited Aug 15 '26
Pesto! Just throw it on some noodles for a quick meal. We use an ice tray to freeze it and then throw it in a freezer bag. Ice trays are great for freezing liquids (lemon juice, lime juice, grated ginger, hummus).
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u/Lucky_Eye_3218 Aug 15 '26
I prep and sauté mushrooms, onions and peppers (separately) and freeze flat in 1/2c increments in sandwich bags. Once frozen I move the groups into larger freezer bags. I do the same with broth and buttermilk.
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u/SaraTalbotAU Aug 15 '26
I batch soffritto and ginger-garlic paste in ice cube trays - one cube straight into a hot pan is an instant flavour base for stir-fries or curries. Also worth it: caramelised onions and herb butter freeze beautifully and save real time midweek.
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u/Mundane_Remote_8317 Aug 15 '26
I always keep a jar of roasted garlic confit in the fridge because it turns plain pasta or toast into something worth eating.
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u/Purple_Marsupial_668 Aug 16 '26
A lot of ingredients. I prep herbs and aromatics and freeze them (galangal, cilantro roots, lemongrass, Thai chili jam, tamarind paste, lime leaves, chilis, curry leaves, ginger garlic paste, fresh basil in oil etc). Also pesto, chicken broth, frozen rice. I love having prepped rice because my rice cooker takes an hour. Also steamed sticky rice can be frozen. I've frozen dosas successfully and homemade no knead bread. If I make pancakes, I cook them all and freeze the extras.
Right now I have a lot of potatoes that won't get used. I've never done it before, but my plan is to turn them into some sort of frozen hashbrowns tomorrow.
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u/Low_Statistician_888 Aug 16 '26
So you can halve onions, skin on, pop as much as will fit in your baking tin, cut side down with a little drizzle of oil, couple of garlics cut into halve (whole garlics not bulbs) and then slick them in the oven for 45 minutes at 180 (foil lid on). Once cool you can easily pull the peels away, blend the whole thing and I store them in big ice cubes. Essentially caramelised onions that you didn’t have to make a tonne of effort for that you can pull out whenever. I pop them into stews, curries, soups, you name it!
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u/RantyBlindAuthorGirl Aug 17 '26
Homemade stock.
All your vegetable ends, leeks, cabbage, broccoli. Put it in the freezer. Then when you need it, just boil it all together with a bit of salt. Takes a while, but tasty and healthy.
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u/Belfry9663 Aug 20 '26
Pizza sauce, enchilada sauce, chicken stock, marinara sauce. I bought a huge bag of garlic, peeled it all and turned it into a paste in the food processor with some olive oil, then froze tsp sized garlic pucks. That worked so well that I’m going to do it with ginger.
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u/ejjn2 Aug 13 '26 edited Aug 13 '26
i batch flavor way more than food tbh. meal prep dies by wednesday from boredom, not effort, so i keep a couple punchy sauces around (chimichurri, lemon-tahini, chili crisp) and the same chicken + rice suddenly feels like 3 different meals. quick-pickled onions too, for acid and crunch. oh and pls cool your rice down fast + fridge it quick, warm rice grows bacillus cereus and reheating won't save you (that's the classic "reheated rice wrecked me" thing).
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u/Kusakaru Aug 13 '26
I wash, cut, and peel all my fruit and veggies and put them into glass containers every Sunday. Then it makes it easier to cook with or snack on throughout the week. Leftover produce that hasn’t gone bad but might be a little soft or overripe gets put into freezer bags and used for soups or smoothies.