What's in season in Queensland this spring and summer (November to February)

Late spring into summer is one of the best times of year to eat in Queensland. The mangoes arrive, lychees follow, stone fruit comes up from the Granite Belt and the markets fill with corn, tomatoes and beans. It's also hot, humid and stormy, which changes how you shop and store food.

This is a practical "right now" companion for November to February: what's usually around, how to make the most of it, and how to keep it fresh in the heat. Timings vary with region, variety and weather, so treat this as a guide, and ask your grower or greengrocer what's best this week.

Fruit to look for, November to February

The Seasonal Food Guide's chart for Brisbane and Queensland lists these fruits as in season through both spring and summer:

  • Tropical favourites: mangoes, pineapples, pawpaw, passionfruit, bananas, dragonfruit, carambola (starfruit), guava and coconuts.
  • Melons: watermelon, rockmelon and honeydew.
  • Berries: strawberries, blueberries and raspberries.
  • Stone fruit and others: peaches, nectarines, green grapes, kiwifruit, pomegranate.
  • Citrus: lemons, limes, oranges and grapefruit.

And these as summer-only fruit, so December to February is your window:

  • Lychees, rambutan and mangosteen.
  • Apricots, plums, cherries and figs.
  • Red grapes, blackberries and loganberries.
  • Rosella, the native-hibiscus calyx that makes a lovely jam.

Mangoes

The Australian mango industry says the season typically runs from September to March, with harvest periods varying by region — the north starts earlier and southern growers finish later. Kensington Pride, Calypso, R2E2 and Honey Gold are the main varieties you'll see through the peak.

Tips: ripen mangoes at room temperature, then move them to the fridge once they smell sweet and give slightly. Slice and freeze any you can't eat in time — they're perfect for smoothies and icy poles.

Lychees

According to the Australian Lychee Growers' Association, Australian lychees are available from mid-October until March, peaking in December and January. Early fruit comes from North Queensland, while later fruit (January to mid-March) comes from South Queensland and northern New South Wales. Lychees don't keep ripening once picked, so choose firm, springy fruit with pink or red skin, and keep them in the fridge.

Vegetables to cook with

Many vegetables are available year-round at Brisbane's markets. Brisbane City Council's simpler seasonal list highlights these for spring and summer:

  • Spring: asparagus, broccoli, carrots, corn, peas, radish and zucchini.
  • Summer: asparagus, corn, cucumbers, eggplant and zucchini.

The Seasonal Food Guide QLD chart also marks green beans, flat beans and broad beans as summer vegetables. Tomatoes, capsicum, chillies, lettuce and herbs like basil are easy to find through the warmer months too.

Week-by-week ideas for a Queensland summer

You don't need recipes so much as a rhythm. Here's a loose plan:

  • Early November: the last of the spring asparagus and strawberries alongside the first mangoes. Think big salads with asparagus, peas and a lemony dressing.
  • Late November: corn on the barbecue, zucchini fritters, and mango with yoghurt for breakfast.
  • December: lychees and cherries for Christmas platters; beans, cucumbers and tomatoes for easy sides. Make a jar of pickled cucumbers for the holidays.
  • January: stone fruit, plums and figs. Roast plums with oats and a crumble topping. Freeze mango cheeks and peeled lychees for cool treats.
  • February: eggplant and capsicum for slow-cooked dishes on cooler, stormy days. Make rosella jam if you can find them at the market.

Shopping smart in the heat

Queensland summer is hard on fresh food. A few habits help:

  • Shop early in the day, and go straight home. A cooler bag with an ice brick makes a big difference.
  • Buy little and often for soft fruit and leafy greens, rather than one big weekly shop.
  • Expect gaps after storms. Heavy rain damages soft fruit and leafy crops, so be flexible with your list.
  • Check country of origin if you want to buy local; fresh and packaged food in Australia must follow the Country of Origin Food Labelling Information Standard 2016.

Storing summer produce

  • Fridge: berries, cherries, lychees, grapes, corn, beans, zucchini, cucumbers (in the warmest part of the fridge) and herbs in a jar of water.
  • Bench until ripe, then fridge: mangoes, stone fruit, avocados and pawpaw.
  • Bench: bananas, whole melons and pineapples until cut. Once cut, cover and refrigerate.
  • Freezer: sliced mango, peeled lychees, ripe bananas and berries spread on a tray first so they don't clump.

Wasting less is the most practical seasonal habit. According to DCCEEW, Australian households waste about 2.5 million tonnes of food a year.

Pairing seasonal produce with your pantry

We don't sell fresh produce on Blueberry Bear Organics, but seasonal fruit and veg go hand in hand with pantry basics:

  • Muesli, granola or porridge mix with sliced mango or berries for summer breakfasts.
  • Pancake or bread mixes for weekend brunch with grilled stone fruit.
  • Cacao or matcha for cold drinks blended with frozen banana.

Browse our Food & pantry collection for staples from Australian brands, and a reusable produce bag or glass container from Home & living for market days.

Buying organic in season

If buying certified organic matters to you, summer can be patchy: organic supply of any given crop is often smaller, and weather hits it harder. Ask stallholders who certifies them, and remember that plenty of small growers farm carefully without certification. Both can be good choices; the important thing is knowing which is which. Our guide to natural vs organic vs low-tox explains the difference, and our How we label page shows how we mark products.

For the whole year at a glance, see our Australian seasonal produce calendar.

Sources

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