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The Australian cherry season, a vibrant 100-day period from October/November to December and January, begins in the eastern mainland states and ends in late February. Over 15,000 tonnes of cherries are picked across six main growing states: Queensland, New South Wales, South Australia, Victoria, Western Australia, and Tasmania. Tasmania, with a shorter eight-week harvest, contributes significantly despite its shorter season.
Cherry harvest timing and volume in Australia vary based on varietal diversity and climate, affecting flavor, color, and supply. Seasonal factors like rainfall, humidity, and frost impact crop quality and yield, necessitating precise care from orchardists. This brief season underscores the premium quality of Australian cherries, offering diverse tastes and appearances within a limited supply period.
Mangoes are a nutritious fruit, rich in energy, low in fat, and essential vitamins A and C. A 200g serving of ripe mango provides up to three times the daily recommended intake of these vitamins, crucial for immunity, collagen formation, and iron absorption. Mango also contains more beta-carotene than any other fruit, acting as a powerful antioxidant that supports cell repair and protects against disease.
Mango is a great choice for weight maintenance or loss. With only 60 calories per half mango, it’s a low-GI food that releases energy slowly, stabilizing blood sugar and providing lasting satiety. Australian mangoes are ideal snacks or meal additions for health-conscious individuals and anyone seeking a delicious, refreshing treat.
Mangoes are available year-round, varying by variety. During November to February, Kensington Pride, Calypso, R2E2, and Honey Gold are in season.
Plums are far more diverse than their stonefruit relatives coming in a wider range of shapes, sizes, skin colours and tastes which vary from extremely sweet to quite tart. As a result of the wide range of colors it is quite difficult to know exactly which fruit to select. Some cultivars will become dull and soft as they ripen and lose their acid flavor. Other varieties will remain firm as they ripen and will be very high in sugar straight from the tree.
Plums are delicious fresh and ideal for lunch boxes or snacks on the run. They are also fantastic in hot and cold desserts, stewed, grilled, baked or sautéed, and in fruit salads or pies. Plums make tasty sauces for various meats or ice-cream and can also be preserved in jams.
Australian Plums are available between November and April.
Nectarines, or ‘nectar of the Gods’, are a variety of peach with a smooth yellow, orange or red skin and either white or yellow juicy flesh. Originating in China some 4000 years ago, nectarines can either be eaten firm and crunchy or allowed to ripen to become soft, juicy and lower in acid.
Yellow nectarines will reveal superior eating qualities when they yield slightly to gentle palm pressure and can taste both sweet and tart, while their white counterparts are sweet when they are still firm and crunchy. Both types will express more juice as the fruit softens.
For most cultivars, white speckles around the tip of the fruit is the best indicator of fruit sweetness.
Australian nectarines are available between October and April.
Strawberries are a delicious and nutritious fruit, packed with vitamins, fiber, and antioxidants. They are particularly high in vitamin C, which supports immune health, skin repair, and iron absorption. Strawberries are also low in calories, making them a great snack for the health-conscious. Their high antioxidant levels help protect against disease, while their fiber content supports digestive health, contributing to overall wellness.
To keep strawberries fresh, it’s best to store them unwashed in the refrigerator, ideally in a container lined with paper towels to absorb any excess moisture. Washing should be done just before eating to avoid premature spoilage.
In Australia, strawberries are available year-round due to diverse growing regions, with peak seasons in the warmer months.
Blueberries, rich in antioxidants, fiber, vitamins C and K, support immune function, skin health, and heart wellness. Native to North America, they thrive in Australia’s favorable climate. Their anti-inflammatory properties protect cells from damage, making them a sought-after health food. Consuming blueberries regularly promotes overall health and reduces chronic illness risk.
To keep blueberries fresh, store them in the refrigerator for up to 10 days. Wash them only before eating to prevent spoilage. Australian blueberries are available year-round due to the country’s varied climate.
Australians can enjoy fresh blueberries throughout the year, with peak supply in spring and summer during the main harvest season from July to April.
Avocados were first introduced to Australia in 1840 as seeds planted in Sydney’s Royal Botanical Gardens, with commercial imports continuing for over a century until a local industry emerged in the late 1960s. Today, avocado orchards span across various Australian states, benefiting from diverse climates that enable year-round production, with peak harvest from March to November. Avocados have ancient origins, dating back to 291 BC, and were first found in Central America, Mexico, and Colombia. The fruit reached Europe in the 16th century, following the Spanish conquests, and was named “ahuacatl” by the Aztecs, eventually evolving into the word “avocado.”
The two main avocado varieties grown in Australia, Hass and Shepard, are in season during opposite months. Hass is in season from May to January, while Shepard’s is in season from February to May.
Australian grapefruit, originally from the Caribbean, offers various health benefits. Rich in vitamin C, antioxidants, and dietary fiber, it supports immune health, skin vitality, and digestion. Its low-calorie and high-water content make it a popular choice for weight loss and hydration. Enjoy it fresh, in juices, or in salads.
To maintain freshness, grapefruit should be stored in a cool, dry place or refrigerated to extend shelf life.
They’re mostly available in Australia from April to September, during their autumn and winter months. They’re a delicious and nutritious option for cooler weather, offering a refreshing and tangy taste to brighten dishes.
Passionfruit’s exotic flavour brings an exciting freshness to winter favourites such as porridge for breakfast, a roast dinner or pudding for dessert.
Store passionfruit in a plastic bag in the refrigerator for up to a month to extend their freshness. At room temperature, they last about two weeks. Choose plump and heavy passionfruit for their size, as wrinkled skin doesn’t indicate ripeness. Slice off the top like a boiled egg to preserve the flavorful juices.
Passionfruit pulp freezes well, making it convenient to preserve during peak seasons. Incorporate it into various dishes like cereals, yogurt, desserts, or smoothies for added flavor. For a tangy twist, mix it into salad dressings or strain the seeds. Passionfruit pairs well with fish, pork, coconut milk, vanilla, honey, banana, mango, and pastry. It can also be added to sparkling wine for a refreshing touch.
Passionfruit is available year-round, with peak seasons in summer (December–February) and winter (June–August).
Peaches, originally cultivated in China and known as the “tree of life,” have been grown in Australia since the 19th century. They bruise easily, so it’s best to choose smooth, unblemished fruit and handle them gently. Peaches typically reach markets in a firm state, with a crunchy texture that softens and becomes juicier as they ripen. This versatile fruit is ideal for snacking, adding to fruit or vegetable salads, pies, flans, cheesecakes, and pavlovas, and works well in jams, chutneys, or as a flavorful addition to chicken, pork, and fish dishes.
Australian peaches are available between October and April.
Australian watermelons, a refreshing and nutrient-rich fruit, are high in water content and vitamins A, C, and B6, along with antioxidants like lycopene, which supports heart health and reduces inflammation. Low in calories, they make an ideal hydrating snack, especially in warm climates. Originating from Africa, watermelons are now popular in Australia, enjoyed for their sweet flavor and versatility.
Store whole watermelons at room temperature to retain sweetness and nutrients. Refrigerate cut watermelons to preserve freshness and flavor for a few days.
Australian watermelons are available year-round due to diverse growing regions, with peak seasons in summer and spring. They’re a staple for hot-weather refreshment.
Tomatoes, a versatile and nutritious fruit, are rich in vitamins A, C, and K, and antioxidants like lycopene, which reduce the risk of heart disease and cancer. Originating from South America, they were first cultivated by the Aztecs and are now a staple in Australian cuisine. Their high water content and fiber make them a refreshing, low-calorie addition to a balanced diet.
To maintain freshness, tomatoes should be stored at room temperature, away from direct sunlight, as refrigeration can negatively affect their texture and flavor.
Tomatoes are available year-round in Australia due to its varied climates. They are most flavorful and abundant during the warmer spring and summer months.
Cucumbers, known for their refreshing taste and high water content, are low in calories and rich in essential nutrients like vitamin K, potassium, and antioxidants. These nutrients contribute to hydration, bone health, and may reduce inflammation. Originating from South Asia, cucumbers have been cultivated for thousands of years and are enjoyed globally in various dishes.
To maintain the freshness of cucumbers, store them in a cool, dry place or refrigerate them in a plastic bag to prevent moisture loss. This helps them stay crisp and last longer.
Cucumbers are available year-round in Australia due to its varied climate. They’re most popular during the warmer months from November to March, making them ideal for summer dishes.
Mushrooms, a nutritious addition to any diet, are rich in essential vitamins, minerals, and antioxidants. They support energy production and the nervous system with B vitamins, especially B2 and B3, and bone health and immune function with vitamin D. Originating from Europe and Asia, mushrooms have been cultivated worldwide for centuries and are a versatile ingredient in Australian cuisine, enhancing the flavor and health of various dishes.
To maintain freshness, mushrooms should be stored in a paper bag or breathable container in the fridge, as this prevents moisture buildup and keeps them firm. Avoid storing them in plastic bags, which can trap moisture and cause spoilage.
Australian mushrooms are available year-round, thanks to controlled farming environments that allow them to be grown across all seasons, ensuring a steady supply of this versatile ingredient no matter the time of year.
Potatoes, originally from South America, have become a staple crop and popular food source in Australia. They’re versatile and nutritious, rich in vitamins C and B6, potassium, and dietary fiber. Potatoes are low in fat and high in complex carbohydrates, providing sustained energy. They also contain antioxidants that support overall health.
Potatoes should be stored in a cool, dark, and well-ventilated place, away from direct sunlight to prevent sprouting and greening, which can affect flavor and safety.
Potatoes are available year-round, with peak seasons varying slightly Depending on the region, they are widely accessible due to the country’s diverse climates, which provide a steady supply throughout the year.
Lettuce, a versatile and nutritious vegetable, is high in water content, vitamins A, C, and K, and fiber, which aids digestion. Originating in ancient Egypt, it has become a staple in Australian cuisine due to its crisp texture and refreshing taste. Varieties like iceberg, butterhead, and romaine offer unique flavors and textures to dishes.
To keep lettuce fresh, store it in a cool, dry place like the refrigerator wrapped in a damp cloth or in a sealed container.
Lettuce is available year-round in Australia, but it’s most abundant and high-quality during the cooler months from April to November.
Asparagus is a nutrient-rich vegetable, offering a wealth of health bBenefits of asparagus include its low-calorie, high-fiber content, and essential vitamins A, C, E, K, and folate. Originating from the Mediterranean region, asparagus has become popular in Australia due to its delicate flavor and versatility. It supports heart health, boosts immunity, and has anti-inflammatory properties, making it a great addition to a balanced diet.
To store asparagus, place the stalks in a jar with water, cover loosely with a plastic bag, and refrigerate to keep them fresh.
Australian asparagus is available mainly from September to March, with peak season from September to December. It’s a fresh and flavorful addition to spring and summer meals nationwide.
Capsicums, or bell peppers, are a popular vegetable in Australia, known for their nutritional benefits. Originating from Central and South America, they’re rich in vitamins A and C, and antioxidants that support immunity, skin health, and eye function. Capsicums come in various colors, each with unique nutrients: red capsicums have more beta-carotene, while green capsicums have slightly lower sugar content. Their versatility makes them a staple in salads, stir-fries, and cooked dishes, adding flavor and nutrition.
Store capsicums in the fridge to keep them fresh for up to a week. Loosely wrapping or placing them in the crisper section maintains their firmness and prevents wilting.
In Australia, capsicums are available year-round, though peak season runs from March to November, making them accessible for most of the year.
Leeks are a versatile and nutritious vegetable, have a mild onion-like flavor that enhances various dishes. Originating from the Mediterranean and Central Asia, they’ve been cultivated for centuries and are now popular in Australian cuisine. Leeks are rich in vitamins A, C, and K, dietary fiber, which supports digestive health, immune function, and bone strength.
To store leeks, keep them unwashed in the refrigerator, wrapped to retain moisture and freshness. Rinse thoroughly before use to remove trapped dirt.
In Australia, leeks are typically available year-round, with peak seasons from April to October, ensuring a steady supply during the cooler months.
The apricot, whose Latin name means “precious,” ripens earlier than other stone fruits and varies in color from yellow to orange, sometimes with a red blush. Its flavor and sweetness intensify as it softens, making it ideal for fresh consumption, as well as in desserts, chutneys, compotes, and salads, and it pairs well with meats and poultry. Apricots are also a rich source of Vitamin A, with just three providing 30% of an adult’s daily recommended intake.
Australian apricots are available between November and February.
