Apple in season in Australia
Apple is in season in Australia from February to July, and at its peak from April to May. This is the cooler south; the tropical north has its own calendar.
At its best
The Australian season opens in February with Gala and Red Delicious, runs through Fuji and Granny Smith in March and April, and finishes around May with Pink Lady. Commercial cold stores keep apples crisp for many months after that, which is why local fruit is on the shelf most of the year.
At the shop
Look for a good crunch and firm flesh. Buy fruit that was picked recently, and favour the variety that is in season: Gala early, Granny Smith in the middle, Pink Lady late.
Keeping it
The fridge is best, where apples last several weeks. A few in the bowl for the next day or two is fine. Apples give off ethylene, a gas that ripens other fruit nearby, so give them their own plate.
Three dinners
- Pork chops with apple and cabbage Pan-fry the chops, then cook sliced apple and shredded cabbage in the same pan with a spoon of mustard.
- Apple and cheddar toasties Thin slices of Granny Smith under the cheese, with a bowl of soup alongside.
- Chicken and apple salad Shredded roast chicken, sliced raw apple, celery and a mustard dressing.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.