Avocado in season in Australia
Avocado is in season in Australia from all year, and at its peak from May to December. Hass avocados run from May to January; Queensland Shepard fills the gap. This is the cooler south; the tropical north has its own calendar.
At its best
Two varieties take turns. Shepard, which keeps green skin, runs from about February to May, and Hass runs from May to January, so there is almost always one in the shops.
At the shop
Both ripen after picking, so you can buy firm fruit and ripen it at home over a few days, or buy ripe for tonight.
Keeping it
Ripen on the bench. To speed it up, put the avocado in a paper bag with an apple or banana for two to three days. Once ripe, the fridge holds it at that stage for about two to three days. A cut half keeps best with the stone left in, the surface sprinkled with lemon juice or vinegar and cling wrap pressed against the flesh.
Three dinners
- Black bean tacos Warm beans, quick pickled onion and sliced avocado in tortillas.
- Chicken and avocado rice bowls Leftover chicken, rice, cucumber and mashed avocado as the dressing.
- Avocado and tomato on grilled sourdough A light dinner for a hot night, with a fried egg if wanted.
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.