Nectarine in season in Australia
Nectarine is in season in Australia from December to February, and at its peak from January to February. This is the cooler south; the tropical north has its own calendar.
At its best
Nectarines are a summer stone fruit. They taste best when they yield slightly to gentle pressure from your palm, and white-fleshed ones tend to taste sweet even while still quite firm.
At the shop
Fruit is often still firm when it reaches the shop, so buy a mix of firmness if you will eat them over several days. Press gently: a ripe one gives a little.
Keeping it
Keep firm fruit in a cool, dry place so it softens slowly. Above about 24°C indoors it can ripen fast and turn overripe within 48 hours. Once ripe, move it to the fridge. Slightly overripe fruit is good poached.
Three dinners
- Grilled nectarine and haloumi salad With rocket.
- Pork chops with nectarine salsa Chopped fruit, chilli and lime.
- Nectarine and almond tart Fan slices over the filling.
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.