with the heat at full capacity, fruits tend to spoil quicker. you can save many of your fruits by freezing them. here are some tips from thekitchn.com:
The overall verdict is that fruits must be frozen with some sugar (whether that’s sugar syrup or plain sugar depends on the fruit). Fruits frozen with nothing added ended up with a mushy texture and off flavors when defrosted a few months later, according to the CI testers.
Peaches need some ascorbic acid to keep their color and texture, and cherries, unfortunately, didn’t fare well in any circumstance. The recommendation? Can them instead.
you can read the wonderful article from Cook’s Illustrated here.