After you’ve gotten all the juice of your fruits and vegetables, you may be wondering what to do with all that leftover pulp. A lot of people might just throw it away, but one of best things you can do with fruit pulp is as a topping for various desserts.

Pulp from blackberries, blueberries, raspberries and strawberries can be used to make a great dessert topping for ice cream and muffins. For fruits like peaches, pears and apricots, many people will add some of the pulp to their respective fruit preserves to thicken and and texture for a dessert topping. Cake and shortbread are popular bases for fruit pulp compotes.

Kiwi pulp can make a great topping for slightly more exotic desserts. For an interesting standalone dessert, try mixing an equal amount of pineapple pulp with mango pulp and freeze in ice cube trays. Then run the fruit pulp cubes through your juicer to make a frozen Hawaiian Sorbet (the sorbet will collect in the pulp bin, but you may need to scrape out the inside of the machine to get all of it).