How to Avoid Common Mistakes When Buying Peaches

Summer has arrived, and with it, juicy and delicious peaches are hitting the shelves. But alongside our excitement, we often find our peaches have gone bad and even started to ferment just a few days after purchasing them. 

As with any fruit or vegetable, properly storing peaches is essential. Due to the intense summer heat, peaches spoil and ferment much faster than we might expect. 

Once you discover the common mistakes we make when storing peaches, you might smile to yourself and admit, 'I didn't know that!'

There's a viral tip online that suggests freezing peaches to keep them fresh, but this is fundamentally wrong. 

Whether it's extreme heat or cold, peaches dislike extremes. The optimal temperature for preserving peaches is 32 degrees Fahrenheit (0 degrees Celsius).

Unfortunately, grocery stores often use highly dangerous chemicals like methyl bromide, ethylene, diphenyl, sulfur dioxide, wax, and sorbic acid to extend their shelf life in the fridge. This is why it's recommended to wash fruits thoroughly with a sponge and soap before eating them. 

If the peaches are firm, it's best to store them in a corner of the kitchen in a single layer in a crate, not in the fridge. Another effective method for ripening peaches is to place them in a paper bag with bananas or add a few bananas to their crate, as bananas release special enzymes that accelerate ripening in both themselves and nearby fruits. 

Once the peaches have ripened, store them only in the refrigerator, ensuring they have sufficient humidity and the right temperature. To increase the humidity in the fridge, place a bowl of water near the peaches, as they dry and wrinkle without moisture. Replace the water in the bowl daily. 

This way, the peaches' shelf life is naturally extended without needing chemicals.