Mandarin in season in Australia
Mandarin is in season in Australia from April to November, and at its peak from June to October. This is the cooler south; the tropical north has its own calendar.
At its best
Autumn into spring, from April to October according to Citrus Australia. Imperials are the first and most popular: easy to peel, sweet, with few or no seeds. Sydney Markets lists them from April. Afourers from Mundubbera in Queensland were eating exceptionally well in June, and Honey Murcotts turn up in the spring lists.
At the shop
Pick fruit that feels heavy for its size. Imperials are easy to peel with few or no seeds, and Afourers are sweet, juicy and easy to peel too.
Keeping it
Ripe citrus generally goes in the fridge. Citrus gives off ethylene, the ripening gas, so keep mandarins apart from sensitive produce such as lettuce, beans and kale.
Three dinners
- Mandarin and fennel salad With olives and shaved red onion.
- Mandarin chicken Reduce juice with soy and ginger in the pan.
- Mandarin and almond cake Boil whole fruit first, or use segments.
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.