Figs in season in Australia
Figs is in season in Australia from December to May, and at its peak from February to April. This is the cooler south; the tropical north has its own calendar.
At its best
Autumn is the peak, roughly March to May, and figs are on sale from as early as December in warmer areas. Glasshouse growers supply smaller amounts from June to November. Sydney Markets calls them great value in autumn.
At the shop
Choose figs that are soft, smell sweet and have good colour, giving slightly when pressed gently. Hard, dry, split or mouldy figs are best left, and so is anything with a sour smell.
Keeping it
Figs bruise easily, so handle them gently. Let them ripen at room temperature, then move them to the fridge and use them within a day or two. Rinse in cold water and pat dry just before eating. There is no need to peel them.
Three dinners
- Fig, prosciutto and rocket pizza Added after baking.
- Roasted figs with goat's cheese on toast A light dinner.
- Pork fillet with fig and balsamic Roast figs alongside the pork.
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.