As the weather cools and we swap iced lattes for chai, the fruit bowl gets a seasonal upgrade too. Autumn in Australia is bursting with some of the most flavour-packed, cook-friendly fruits of the year. Fruit in season is often cheaper, has a smaller carbon footprint and honestly just tastes better.
Whether you’re preserving, baking, poaching or just snacking straight from the market haul, these fruits are at their juicy best right now. Let’s take a look at six of the stars of the season—plus a few tips on picking, storing and enjoying them at their peak.
It’s hard to beat a crisp, new season apple. Autumn is prime time for this versatile classic, with heritage varieties popping up in farmers markets around the country, whether you favour Kanzi, Sassy or the ever-popular Pink Lady (which, by the way, is an Aussie invention from WA!).
When picking apples, look for firm, unbruised skins and that satisfying snap when you bite in. Store them in the fridge if you want them to last—cool temps slow the ripening and keep them crunchy.
Pro tip: if you’re baking, Granny Smiths hold their shape beautifully, but if you’re making apple butter or sauce, go for something softer like Fuji or Golden Delicious.
Figs are a short-lived luxury —fragile, fleeting, and totally worth it. Choose figs that are plump and heavy for their size without any bruising.
Store them in one single layer in the fridge and eat within a couple of days (or just scoff them immediately, no judgement).
Figs pair beautifully with creamy blue cheese, prosciutto, chevre, and even dark chocolate—basically anything indulgent. A glam little fruit that looks like it came straight out of a Renaissance still life.
Australian grapes are absolutely thriving come autumn and this year there seem to be even more varieties on the market. Have you tried the elongated Black Sapphire or the sweet Cotton Candy?
A good bunch should have plump, tight-skinned grapes firmly attached to green, flexible stems. If the stems are brown and brittle, they’ve been off the vine a while. Grapes are best stored unwashed in a breathable bag in the fridge; they don’t love moisture, and they’re prone to going mushy if they sit too long.
Beyond snacking, grapes are amazing roasted with a bit of balsamic and thyme (trust me) and do wonders for a salad of bitter greens like radicchio and witlof.
Pears might be the underdog of the fruit world, but autumn is when they shine—whether you’re after a firm Packham, a meltingly soft Beurre Bosc or my sneaky fave Corella.
Here’s the trick: pears ripen from the inside out, so give them a gentle press near the stem. If it yields slightly, you’ve got a ripe one. Keep them at room temp to ripen, then pop them in the fridge to hold them there.
Poached pears in red wine or spiced syrup are a classic for a reason, but don’t overlook slices paired with blue cheese and honey on a grazing board. Heaven.
Autumn is the tail end of plum season in many parts of Australia, and the fruit is all the better for it—especially late-harvest varieties like Queen Garnet and King Midas.
Look for a rich colour, smooth skin, and a bit of give when you press gently. If they’re rock hard, leave them on the bench for a day or two. Plums are incredible baked into crumbles or slow-roasted with vanilla and star anise then served with yoghurt.
Fun fact: plums have been grown here since the early 1800s, and they’ve taken well to our climate, especially in Victoria and NSW. They also make amazing jam if you know someone with a tree.
These ruby-studded beauties are finally in season come autumn, and they’re worth every bit of the effort it takes to get those jewel-like arils out.
A ripe pomegranate should feel heavy for its size and have a deep red, leathery skin. Avoid any with cracks unless you’re planning to juice them immediately. Store whole poms at room temp or in the fridge for up to a month, and the seeds (arils) in an airtight container for a few days.
Scatter them over salads, roasted meats or a bowl of yoghurt for instant colour and crunch. And a tip? Score the skin, pull it apart in a bowl of water, and let the seeds sink while the pith floats—less mess, more treasure.
So next time you’re cruising the produce aisle or your local growers market, keep an eye out for these seasonal stunners. Autumn fruits bring richness, depth and sweetness that’s tailor-made for the cosy, slow-cooking season. Bake them, roast them, preserve them—or just eat them over the sink, juice running down your chin. What’s your go-to autumn fruit obsession?
Tag me on Instagram @free_ranging_foodie with your fruity creations.
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