A guide to stone fruit season in Australia

Summer means stone fruit season, and this year’s fruit is looking especially delicious. From peaches and plums to apricots and nectarines, get to know these juicy fruits, see what’s in season and discover their versatility with our top stone fruit recipes.

What is a stone fruit?

A stone fruit, also known as a drupe, is an edible, fleshy fruit characterised by a large, central pit or ‘stone’ encased within the fruit’s flesh. While the term stone fruit is commonly associated with peaches, plums, apricots and nectarines, the stone fruit family also includes mangoes, cherries, lychees, dates and even olives. Australian stone fruits are highly seasonal, making them the fresh produce stars of summer.

How to pick

Look for smooth, unwrinkled skin and flesh that’s firm but will give a little when squeezed (be sure to handle with care). A strong, fruity aroma is another good indicator.

How to use

Stone fruit can be grilled, sautéed, baked, stewed, preserved or eaten fresh. They’re great in desserts, savoury dishes and main meals. See recipes below for more inspiration.

How to store

Store stone fruit out of direct sun and at room temperature as they ripen, but once ripe pop them in the fridge to help them last a little longer. Wash right before use.

Trending stone fruit recipes

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Take your summer cooking to the next level by exploring the incredible versatility of stone fruit in these recipes, from baking plums in desserts to adding peaches to your summer salad.

Popular types of stone fruit

Peach

In season: November–March

Peaches are a popular stone fruit that reach peak availability in January and February and have fuzzy skin, a large pit and juicy flesh. Peaches can be freestone and clingstone. Freestone peaches are best for baking, grilling and eating fresh as the flesh separates easily from the stone; while clingstone peaches have flesh that clings to the pit and a sweeter, juicier taste that makes them great for preserving and canning.

See peach recipes

Types of peaches

Yellow peaches

Yellow peaches boast a tangy-sweet, warm golden flesh and a deeper red fuzzy skin.

White peaches

White peaches are much sweeter with a delicate texture and pale pink, fuzzy skin.

Flat peaches

Flat peaches are super-sweet with white flesh, a small seed and flatter shape.

Nectarine

In season: November–March

Similar to peaches but with a distinct smooth, fuzz-free skin and firmer flesh, nectarines thrive in Australian summer with their peak season occurring in January and February. They can also be categorised as freestone nectarines or clingstone nectarines, as well as yellow and white.

Tip: Pit, slice and freeze nectarines for up to one year, or preserve using water, honey, lemon juice and spices for up to two weeks in the fridge.

See nectarine guide

Types of nectarines

Yellow nectarines

Yellow nectarines have a smooth yellow, orange or red skin, with juicy yellow flesh that’s tart when firm and sweet when ripe.

White nectarines

White nectarines have pale-coloured flesh with a smooth orange or red skin. They’re beautifully sweet, even when firm due to a lower acidity.

Plums

In season: December–March

Plums have a thin, smooth skin and substantial range of flavours, which shift from intensely tart to remarkably sweet.There are many plum varieties, with the most common identified by colour.

See plum tips

Types of plums

Black plums

Australian black plums have a dark red, sweet skin that’s soft to the touch when ripe, and a juicy red flesh that’s slightly tart.

Red plums

Red plums are sweet and juicy, with a slightly tart skin. They’re generally sweeter than black plums.

Croc Egg plums

Croc Egg plums are exclusive to Woolworths, and can have black, red or dappled skin. They’re known for their juicy, sweet taste.

Queen Garnet plums

Queen Garnet plums are dark purple in colour, both skin and flesh. With lower acidity, they’re sweeter than other plums.

Apricots

In season: November–February

Australian apricots signal the beginning of the stone fruit season, arriving on shelves as early as November. They’re a delicate and fragrant stone fruit with a creamy texture, velvety skin and characteristic yellow-orange hue. With sweet honey notes and a pleasing tartness, ripe apricots are juicy with a firm texture.