Papaya in season in Australia
Papaya is in season in Australia from September to July, and at its peak from December to April. Grown in far north Queensland all year. This is the cooler south; the tropical north has its own calendar.
At its best
Papaya and pawpaw are sold all year, with more fruit in autumn and spring. Most of it is grown in Far North Queensland, between Tully, Innisfail, Mossman and Mareeba, with newer plantings in Lakeland, the Northern Territory and Western Australia. Red papaya is often pear-shaped with orange-red flesh and is the sweeter of the two. Yellow papaw is rounder and larger with yellow flesh and is less sweet.
At the shop
Red papaya is ripe when the skin is green-yellow and the flesh bright orange-red. Yellow papaw is ripe when the skin is yellow-orange and the cut flesh is yellow-orange with black seeds. Both are ripe when they yield to gentle pressure.
Keeping it
Ripen firm fruit at room temperature, around 20 to 25°C. If it is only partly yellow, it should ripen within a few days, and a paper bag with a banana speeds it up. Once ripe, keep it in the fridge.
Three dinners
- Green papaya salad Shredded unripe fruit with lime, chilli and peanuts.
- Papaya, prawn and mint salad A cold dinner for a hot night.
- Papaya with lime and chilli salt A fresh side for grilled chicken.
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.