Few things besides a heat wave signal the arrival of summer like a perfect peach. Nothing beats eating one out of hand. Honestly, that’s what you should do. Seriously. It’s that easy this time.

But when you find yourself with a few too many peaches, here are a few ideas for how to get to them all.

Fresh cut peaches work great in light and cool summer salads or snack plates. When paired with cheeses, cured meats or spicy greens, the acidic sweetness contrasts well. Even a sprinkle of flaky salt and chili can add interest to a peachy snack. Peeled peaches can even be blended and blitzed into a sunny vinaigrette.

And don’t forget grilling. The heat will bring out the sweetness as the sugar caramelizes and smoky interest is added from the charred flesh. While grilled peaches can stand alone, they’re great as an accompaniment to grilled pork chops, skewered alongside cubes of tofu for a vegetarian option, and most importantly, atop ice cream or dollop of whipped cream.

Of course, they make perfect summer pies, cobblers and crisps. But they can also be simmered and used as the fruit base for a summertime curd. When spread between layers of cake or slathered on toast, a peach curd can bring a burst of summer flavor to most baked treats. It will even keep for a few weeks in an airtight container in the fridge.

When you’re in a race against overripening, cook your peaches down into a butter or slice and can them with syrup. They’re perfect for gifting enjoying as a burst of summer during the long nights of winter.

It’s even easier to freeze peaches. Peel them for the best texture before slicing or dicing them into your preferred size or shape. Then lay them out on a lined baking sheet and pop them in the freezer for several hours. This keeps the frozen pieces from freezing into one large mass. Add them to smoothies, hot cereal or for use in winter baking.