Plum in season in Australia
Plum 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
Summer, at its best from December to February. Western Australia's peak is mid January to February, with fruit from the Hills, Donnybrook and Manjimup. There are around 200 varieties, which fall into two broad groups: oval European plums with pink to purple skin, and rounder Japanese plums with yellow to red skin.
At the shop
Plums do not keep sweetening once picked, so choose with care. Look for smooth skin with no blemishes, soft spots or discolouration. Ripe fruit loses its glossy sheen, so a duller, even colour is a good sign.
Keeping it
Leave firm plums on the bench for a day or two to soften. Once ripe, move them to the fridge, where they keep for about five days. Plums past their best can be poached in a light syrup.
Three dinners
- Roast duck with plum sauce Simmer halved plums with ginger and sugar until jammy.
- Plum and frangipane tart Halve the fruit and press cut side up into the almond filling.
- Pork ribs with plum glaze Brush on for the last half hour of roasting.
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.