Peach in season in Australia
Peach is in season in Australia from November to March, and at its peak from December to February. This is the cooler south; the tropical north has its own calendar.
At its best
In South Australia, peaches are in season from December to April. Freestone peaches have a pit that comes away easily from the flesh, which makes them the easy ones to slice, while clingstones hold on to the pit more tightly.
At the shop
Pick peaches that are firm and plump with good colouring, and avoid green or hard fruit that does not yield to gentle pressure. It helps to buy a mix of firmness if you will eat them over several days.
Keeping it
Let peaches ripen at room temperature, in a cool, dry place, and keep them out of heat. Above about 24°C they can turn overripe within 48 hours. When they are ripe, put them in an unsealed plastic bag in the fridge and eat them within two or three days. Slightly overripe fruit is good poached.
Three dinners
- Peach and burrata salad Torn fruit, basil and good olive oil.
- Barbecued pork with grilled peaches Halved fruit on the grill for the last few minutes.
- Peach cobbler A scone-style topping over sliced fruit, baked until bubbling.
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.