Blackberry in season in Australia
Blackberry is in season in Australia from November to April, and at its peak from December to February. This is the cooler south; the tropical north has its own calendar.
At its best
Summer. Sydney Markets lists blackberries for December, January and February.
At the shop
Choose plump, firm berries with deep colour. Berries do not ripen once picked, so a pale, hard punnet will stay that way.
Keeping it
Blackberries are delicate and mould quickly at room temperature. Refrigerate them unwashed and eat within a couple of days. Wash only just before eating or freezing. To freeze, spread them in a single layer first, then bag them. They go mushy once thawed, so save them for jam, sauces and muffins.
Three dinners
- Pork fillet with blackberry sauce Simmer berries with vinegar and a spoon of sugar.
- Blackberry, goat's cheese and chicken salad Grilled chicken over leaves with a few berries and a sharp dressing.
- Blackberry and apple crumble Oats, butter and a tray bake.
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.