Interactive Tool

What Fruit Is In Season Now?

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🌍 Other / Rest of World·October (this month)·🌍 Northern Hemisphere
Peak — best quality & priceGood — available & decentAvoid — out of season
  • 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

NovPomegranate · PumpkinDecPomegranate · Kiwifruit · Citrus (early)JanCitrus (Navel Orange, Lemon, Lime) · Kiwifruit · Pomegranate
🎃
Right Now: Available
Pumpkin is available year-round this month.
Jan
Available
Feb
Available
Mar
Peak
Apr
Peak
May
Peak
Jun
Peak
Jul
Available
Aug
Available
Sep
Available
Oct
Available
Nov
Available
Dec
Available

When Is Pumpkin in Season in Australia?

Pumpkin is one of Australia's most versatile vegetables and is available almost year-round thanks to long storage life and warm growing regions. However, peak flavour and value occur from March to June, when the autumn harvest brings the freshest, sweetest pumpkins to market. Queensland grows pumpkin nearly year-round due to its warm climate.

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Variety Guide

🎃
Kent (Jap)
Best for: Roasting, soup
Sweetest variety. Grey-green skin, orange flesh.
🧡
Butternut
Best for: Soup, risotto
Smooth, nutty flavour. Easy to peel.
💙
Queensland Blue
Best for: Roasting, pies
Stores longest. Dense, slightly drier flesh.

How to Pick a Good Pumpkin

  • Weight: Should feel very heavy for its size — density means moisture and sweetness.
  • Skin: Hard and blemish-free. Soft spots indicate rot starting underneath.
  • Stem: Dry and intact. A missing stem is an entry point for bacteria.
  • Sound: Tap it — a hollow sound means a well-developed, dry cavity inside. Good for roasting.
  • Pre-cut pieces: Look for bright orange flesh with no dark patches or mould near the seeds.

Storage

Whole pumpkins store for up to 3 months in a cool, dry spot — one of the longest shelf lives of any vegetable. Once cut, wrap tightly in cling wrap and refrigerate for up to 5 days. The seeds can be roasted and eaten — toss with olive oil and salt at 180°C for 15 minutes.