A fresh guide to Australian citrus
As winter arrives, the Australian citrus season bursts into life. From the lunch box-friendly mandarin to the juiciness of oranges, get to know these zingy fruits, see what’s in season and discover their versatility with our top citrus recipes.
When is citrus in season?
While you can find lemons and oranges year-round, the peak of the Australian citrus season runs from late autumn through spring (May to October). This is when citrus fruit is at its juiciest, sweetest and most affordable. See our seasonal fruit and veg calendar for more details.
How to pick
Look for firm, smooth skin and a fragrant aroma to indicate freshness. Always choose fruit that feels heavy for its size, which is a sign of high juice content.
How to store
Store citrus in a dark cool place for up to 1 week or in the fridge for up to 3 weeks, depending on the type of citrus. If you have more citrus than you can eat, zest the skins and freeze in an airtight container for future baking.
How to use
Depending on the citrus fruit, it can be used to bring acidity, sweetness or tang to a variety of sweet and savoury dishes. Use lemon juice in salad dressings, boil whole oranges and blitz to make a cake or brighten winter salads with tart grapefruit.
Popular types of citrus
Oranges
In season: All year
Oranges are Australia’s most popular citrus, prized for their bright flavour and packed with vitamin C. While peak season runs from May to October, the summer Valencia variety ensures fresh local oranges are available all year round.
Get to know your orange varieties
Naval
In season: July – September
Recognisable by the small "navel" at the base, Naval oranges are the ultimate eating citrus. They have no to minimal seeds, are easy to peel and incredibly sweet.
Cara Cara
In season: July – September
Also known as pink naval, Cara Cara oranges have a rosy-pink flesh that is exceptionally sweet with low acidity. Perfect for adding to winter salads.
Blood oranges
In season: August – October
Known for their dramatic ruby-red flesh, blood oranges have a sharp, intensely sweet-tart flavour that is perfect for salads and cocktails.
Valencia oranges
In season: September – February
The summer orange. They can have a slightly greenish tinge on the skin and are the gold standard for juicing.
Mandarins
In season: April – November
Sweet, juicy and easy to peel, mandarins are a citrus fruit that’s small in size and bursting with vitamin C. They are available in many varieties and are perfect for lunch boxes or an easy go-to snack. Mandarins can come with seeds or be completely seedless.
Seedless mandarins
Amorette®. Available May – October
Sumo Citrus®. Available August – September
Delite™. Available July – October
Phoenix®. Available July – August
Tangold Seedless™. Available April – October
Mandarins with seeds
Imperial. Available April – June
Afourer. Available May – November
Lemons
In season: All year
Lemons are the classic kitchen staples. Their high acidity and sharp flavour make them perfect for almost everything, from moist cakes and tangy lemon tarts to squeezing on seafood and making zesty salad dressings. When choosing the best lemons, look for ones with bright yellow, thin skin and that feel heavy for their size.
Limes
In season: All year
Limes are a must-have for adding a vibrant zing to Mexican recipes and many South-East Asian dishes, from Thai to Vietnamese. For the best juice, look for fruit with smooth, bright green skin that feels heavy for its size.
Fun fact: Native Australian limes are called finger limes. They have an elongated shape and caviar-like pearls bursting with tart citrus juice.
Lime recipes
Grapefruit
In season: June – August
Grapefruits are categorised by their colour, from yellow and white grapefruit to pink and red grapefruit. Paler coloured grapefruits are very bitter, perfect for those who love a classic, ultra-tangy citrus kick. Meanwhile, pink and red are sweeter and have gorgeous rosy flesh.
Grapefruit recipes