Pear in season in Australia
Pear is in season in Australia from November to July, and at its peak from February to April. This is the cooler south; the tropical north has its own calendar.
At its best
Three varieties dominate Australian pears: Packham (about 60 per cent of production), Williams (about 20 per cent) and Beurre Bosc (about 10 per cent). About 90 per cent come from the Goulburn Valley in Victoria. Picking runs from January to March, and pears reach the shelves as early as April.
At the shop
Pears ripen from the inside out, and some varieties change colour when ripe while others hardly change at all, so colour is not a reliable guide. Press the flesh gently near the stem: if it gives slightly, the pear is ripe. For a crunchy pear, eat it straight away. For a softer one, wait a day or two.
Keeping it
Keep unripe pears at room temperature and check them daily so they do not go overripe. A paper bag, or a bowl with a banana or apple, speeds things up. Once ripe, put them in the fridge to slow things down, and avoid stacking ripe pears so they do not bruise.
Three dinners
- Pear, walnut and blue cheese salad Sliced raw over bitter leaves.
- Poached pears with spices Simmer in sugar syrup with a stick of cinnamon.
- Roast pork with pears Wedges in the tin for the last half hour.
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.