Grapes in season in Australia
Grapes is in season in Australia from January to May, and at its peak from February to April. This is the cooler south; the tropical north has its own calendar.
At its best
Australia's domestic grape season usually peaks in February and March, and the season runs from January to May. Queensland fruit starts much earlier, with Emerald grapes usually arriving around late October, and Californian imports typically fill July to November.
At the shop
Grapes still on the vine last longer than loose ones, so choose a bunch with green, pliable stems. Brown, brittle stems point to age.
Keeping it
Keep grapes in the fridge, unwashed, since moisture speeds decay, and rinse just before eating. Leave them in their store packaging, which has holes for airflow. Refrigerated, they last five to ten days, against only two to four on the bench.
Three dinners
- Roast chicken with grapes Roast on the tray with shallots.
- Grape and walnut salad With bitter leaves.
- Focaccia with roasted grapes Press into the dough.
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.