Quince in season in Australia
Quince is in season in Australia from March to May, and at its peak from April to May. This is the cooler south; the tropical north has its own calendar.
At its best
Autumn, with a harvest from late March to May. The fruit turns from green to yellow as it ripens. Quince is almost always cooked, and slow cooking turns the flesh rosy and fragrant.
At the shop
Go by colour: yellow fruit is ripe, green is not yet. Quince is mostly a greengrocer or farmers market fruit, so ask there.
Keeping it
Cooked quince keeps about a week in the fridge, stored in its cooking syrup, so it is worth cooking a batch and using it across the week.
Three dinners
- Pan-fried quince with pork Cook wedges in the pan with witlof or other bitter leaves and serve alongside the pork.
- Slow-baked quince with custard Halve and bake overnight with honey and spices.
- Quince paste with cheese A board dinner with bread and pickles.
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.