Capsicum in season in Australia
Capsicum is in season in Australia from all year, and at its peak from December to March. Queensland winter crops fill the cooler months. This is the cooler south; the tropical north has its own calendar.
At its best
Supply runs all year by passing between growing regions. Brisbane Markets reports have Gatton and Stanthorpe fruit in February, Bundaberg starting in April, Bowen and north Queensland through winter and spring, and the Darling Downs by November.
At the shop
Choose fruit that is firm, glossy and deeply coloured, with a uniform shape. Avoid wrinkled or dull skin, soft spots, cracks, decay or sunburn.
Keeping it
Keep them in the fridge, either in a loose cloth bag in the crisper, where they last one to two weeks, or in a container so the drying air does not reach them. Once cut, store the pieces with the seeds and stem still attached.
Three dinners
- Stuffed capsicums Fill with rice, mince and tomato and bake.
- Capsicum and chorizo frittata A good home for leftover cooked potato.
- Roasted capsicum and tomato soup Roast until blistered, then blend.
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.