What Fruit Is In Season Now?
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- AppleFuji, Pink Lady, Braeburn
- PearBosc, Comice at their best
- Grape (late)Very sweet, all varieties
- Fig (late)Very soft and sweet
- PersimmonSoft = sweetest
- Pumpkin (early)For cooking
- Pomegranate (early)Juice-filled seeds
- QuinceFragrant
- Stone FruitQuality very poor
📅 Coming Into Season
When Are Lychees in Season in your region?
Lychees are available at different times of year in your region, and supply varies through the year. Use the seasonal tool below for a month-by-month guide.
Australian Lychee Varieties
- Kwai May Pink: Medium, very sweet, floral and perfumed. The most popular Queensland variety. Dec–Jan.
- Fay Zee Siu (No Mai Chee): Small, very sweet, paper-thin skin. The gourmet variety. Dec–Jan.
- Bengal: Larger, firm, mild sweetness. Good shelf life. Nov–Dec.
- Tai So: Very large, crunchy, great flavour. A good eating variety. Jan–Feb.
How to Pick the Freshest Lychees
- Bright red skin: Freshly picked lychees are vibrant red. Pink or brown skin means they were harvested days ago — lychees begin browning immediately after picking.
- Firm, not mushy: Press gently — the shell should be firm. Any mushiness means the fruit inside has started fermenting.
- Stem attached: Lychees with the stem still attached last significantly longer than stemmed ones.
- Fragrance: Fresh lychees have an intensely sweet, floral rose-like aroma. Fermented or off smell means avoid.
How to Store Lychees
Lychees deteriorate very quickly at room temperature — the skin browns within 3 days. Store unwashed in the fridge in an airtight bag for up to 2 weeks. Freeze shelled lychees in a single layer on a tray, then bag — they last 3 months and are excellent in cocktails and desserts.
Lychee Nutrition
Ten lychees (100g): 66 calories, 17g carbs, 1.3g fibre, vitamin C (119% DV), copper, potassium and oligonol. Lychees contain oligonol — a polyphenol unique to lychee that has demonstrated antioxidant and anti-fatigue properties.
Try This Lychee Recipe
Where Do Australian Lychees Grow?
Australian lychees are grown almost exclusively in Queensland, with a small industry in northern NSW:
| Region | Season | Main Varieties | Notes |
|---|---|---|---|
| Far North Queensland (Atherton Tablelands, Mareeba) | Oct–Dec | Bengal, Kwai May Pink | Earliest lychees of the season — tropical climate means harvest starts in October. |
| Central Queensland (Yeppoon, Rockhampton) | Nov–Jan | Kwai May Pink, Fay Zee Siu | Heart of the lychee industry — large commercial orchards. |
| Sunshine Coast & South-East QLD | Dec–Feb | Tai So, Kwai May Pink | Later-season supply extending into February. |
| Northern NSW | Jan–Feb | Tai So | Small but high-quality late-season production. |
This north-to-south progression means the first lychees arrive from Far North Queensland in October, while the Sunshine Coast extends the season into February. The total window is only about 12 weeks — far shorter than most fruits.
How to Store Lychees (Expanded)
Short-term (fridge)
Lychees deteriorate rapidly at room temperature — the skin begins browning within 3 days. Store them unwashed in a plastic bag in the fridge crisper for up to 2 weeks. The skin may darken, but the flesh inside remains sweet and firm.
Freezing lychees
Peel and de-seed lychees, then freeze in a single layer on a tray before transferring to an airtight bag. Frozen lychees last 3 months and are excellent in cocktails, smoothies and desserts. The texture softens slightly but the floral flavour is preserved.
Canning
Lychees can be canned in sugar syrup — a traditional method that preserves them for up to a year. However, canning reduces the vitamin C content significantly.
How to Eat and Prepare Lychees
- Score the shell around the equator with your thumbnail — it cracks easily.
- Peel away the shell — it should come off in one piece if the fruit is fresh.
- The flesh is translucent white. Bite into it and gently separate the seed — it's large, dark brown and inedible.
- Enjoy fresh, or add to fruit salads, cocktails, desserts and Asian savoury dishes.
Lychees pair beautifully with ginger, lime, coconut, rum and sparkling wine. They're a classic Christmas fruit in Australia — in season right when you need them for festive desserts and cocktails.
Lychee Health Benefits (Expanded)
- Vitamin C: Ten lychees provide 119% of your daily vitamin C — more than an orange. Supports immune function and skin health.
- Oligonol: A unique polyphenol found only in lychees. Laboratory studies suggest antioxidant, anti-inflammatory and anti-fatigue properties.
- Copper: Important for iron metabolism, energy production and nervous system function.
- Potassium: Supports healthy blood pressure and muscle function.
- Low calorie: Just 66 calories per 10 lychees — a guilt-free sweet treat.
Lychee safety note
Eating large quantities of lychees on an empty stomach has been linked to hypoglycemia (low blood sugar) in rare cases, particularly in malnourished children. This is not a concern for normal consumption — enjoy lychees as part of a balanced diet, and don't eat more than 15–20 at one sitting.
Related Seasonal Guides
Frequently Asked Questions
Lychees are in season in Australia from November to February, peaking in December and January. The season is short — only 6 to 8 weeks per variety. Far North Queensland produces the first lychees in October, while the Sunshine Coast extends the season into February.