Spring has well and truly arrived in Australia, and the fruit shop is starting to look a lot more exciting.

Punnets of strawberries are piled high, the first mangoes are rolling in from up north, and passionfruit vines are heavy with fruit. Late in the season, the first stone fruit and cherries start appearing too.

Eating in season isn’t just about flavour. When fruit is at its peak, it’s usually fresher, more plentiful and easier on the wallet. Here are 12 easy recipes to help you make the most of this season’s best produce.

Note: Seasons vary across states, so availability in your area may come a little earlier or later.

Fresh Breakfast Ideas

1. Mango and Lime Chia Pudding

The first mangoes of the season are perfect in this easy make-ahead breakfast.

You’ll need: 3 tbsp chia seeds, 1 cup coconut milk, 1 tsp honey or maple syrup, 1 ripe mango, 1 lime.

How to make: Stir the chia seeds, coconut milk and honey together in a jar. Refrigerate overnight until thick. In the morning, blend half the mango with a squeeze of lime, spoon it over the pudding, and top with diced mango and lime zest.

Tip: Make three or four jars at once for grab-and-go breakfasts.

2. Paw Paw and Lime Breakfast Boats

A bright, tropical breakfast that takes five minutes.

You’ll need: 1 small paw paw (papaya), Greek yoghurt, granola, passionfruit pulp, lime.

How to make: Halve the paw paw lengthways and scoop out the seeds. Fill each half with yoghurt, sprinkle with granola, and top with passionfruit pulp and a squeeze of lime.

Tip: The lime cuts through paw paw’s sweetness, so don’t skip it.

3. Blueberry and Lemon Muffins

Blueberries are at their peak in spring, so make the most of them.

You’ll need: 2 cups self-raising flour, ¾ cup caster sugar, 1 cup milk, 1 egg, 100g melted butter, zest of 1 lemon, 1 punnet blueberries.

How to make: Heat the oven to 180°C (160°C fan-forced). Mix the flour, sugar and zest in one bowl, and the milk, egg and butter in another. Combine gently, fold in the blueberries, and spoon into a lined muffin tin. Bake for 20–22 minutes.

Tip: Don’t overmix. A lumpy batter makes lighter muffins.

4. Classic Banana Bread

An Aussie café favourite that’s even better made at home.

You’ll need: 3 very ripe bananas, 125g melted butter, ¾ cup brown sugar, 2 eggs, 1½ cups self-raising flour, 1 tsp cinnamon.

How to make: Heat the oven to 180°C (160°C fan-forced). Mash the bananas, then mix in the butter, sugar and eggs. Fold in the flour and cinnamon, pour into a lined loaf tin, and bake for 50–55 minutes, until a skewer comes out clean.

Tip: Serve toasted with butter and a drizzle of honey.

Light Lunches and Savoury Dishes

5. Mango, Avocado and Prawn Salad

A fresh, very Australian salad for warm spring days.

You’ll need: 300g cooked prawns, 1 mango, 1 avocado, mixed salad leaves, ½ red onion, lime juice, olive oil, chilli (optional).

How to make: Peel and dice the mango and avocado. Toss with the prawns, salad leaves and finely sliced onion. Dress with lime juice, olive oil, salt and a little chopped chilli.

Tip: Add the avocado last so it doesn’t break up.

6. Grilled Nectarine and Burrata Salad

As the first stone fruit arrive in late spring, this salad is a must.

You’ll need: 3 nectarines, 1 ball burrata, rocket, basil, olive oil, balsamic glaze.

How to make: Halve the nectarines, remove the stones, brush with oil and grill on a hot pan for 2–3 minutes until charred. Arrange on rocket, tear the burrata over the top, and finish with basil, olive oil and balsamic glaze.

Tip: Peaches work just as well if nectarines aren’t available yet.

7. Barbecued Fish With Pineapple Salsa

Perfect for the first barbecues of the season.

You’ll need: 4 white fish fillets, ½ pineapple, 1 red capsicum, ½ red onion, coriander, lime juice, chilli.

How to make: Finely dice the pineapple, capsicum and onion, then mix with chopped coriander, lime juice and chilli. Season the fish and cook on a hot barbecue for 2–3 minutes each side. Spoon the salsa over the top.

Tip: Make the salsa 30 minutes ahead so the flavours come together.

Spring Desserts

8. Strawberry and Passionfruit Pavlova

No Aussie spring celebration is complete without a pav.

You’ll need: 4 egg whites, 1 cup caster sugar, 1 tsp white vinegar, 2 tsp cornflour, 300ml thickened cream, 1 punnet strawberries, 3 passionfruit.

How to make: Heat the oven to 150°C (130°C fan-forced). Whisk the egg whites to stiff peaks, then gradually add the sugar until thick and glossy. Fold in the vinegar and cornflour, shape into a round on a lined tray, and bake for 1 hour 15 minutes. Turn the oven off and let it cool inside. Top with whipped cream, sliced strawberries and passionfruit pulp just before serving.

Tip: Bake the base the day before and keep it in an airtight container.

9. Lemon Delicious Pudding

A nostalgic Aussie dessert that forms its own lemony sauce as it bakes.

You’ll need: 60g softened butter, ¾ cup caster sugar, 3 eggs (separated), ⅓ cup self-raising flour, zest and juice of 2 lemons, 1¼ cups milk.

How to make: Heat the oven to 180°C (160°C fan-forced). Beat the butter and sugar, then add the egg yolks, flour, lemon zest, juice and milk. Whisk the egg whites to soft peaks and fold them in. Pour into a greased dish set in a tray of hot water, and bake for 40–45 minutes until golden and just set on top.

Tip: Don’t worry if the batter looks curdled. It bakes into a fluffy sponge over a silky sauce.

10. Flourless Orange and Almond Cake

Citrus is still going strong in early spring, and this cake is naturally gluten-free.

You’ll need: 2 oranges, 6 eggs, 250g almond meal, 250g caster sugar, 1 tsp baking powder.

How to make: Simmer the whole oranges in water for about 1½ hours until soft, then cool, remove any seeds and blend to a puree. Heat the oven to 180°C (160°C fan-forced). Beat the eggs and sugar, then fold in the orange puree, almond meal and baking powder. Pour into a lined round tin and bake for about 1 hour.

Tip: Check your baking powder is gluten-free if you’re serving guests with coeliac disease.

11. Strawberry and Rhubarb Crumble

Tart rhubarb and sweet strawberries make a classic spring pairing.

You’ll need: 1 bunch rhubarb, 1 punnet strawberries, ⅓ cup sugar, 1 cup plain flour, ½ cup rolled oats, ½ cup brown sugar, 100g cold butter.

How to make: Heat the oven to 180°C (160°C fan-forced). Chop the rhubarb and halve the strawberries, toss with sugar, and place in a baking dish. Rub the flour, oats, brown sugar and butter together until crumbly, then scatter over the fruit. Bake for 35–40 minutes until bubbling and golden.

Tip: Serve warm with vanilla ice cream or custard.

12. Cherry Ricotta Toasts

When the first cherries hit the shelves in late spring, try this quick treat.

You’ll need: Sourdough or brioche, fresh ricotta, a handful of cherries, honey, chopped pistachios.

How to make: Toast the bread and spread thickly with ricotta. Halve and pit the cherries, pile them on top, and finish with a drizzle of honey and a sprinkle of pistachios.

Tip: No cherry pitter? Push a metal straw or chopstick through the stem end.

How to Pick the Best Spring Fruit

• Strawberries: Choose bright red berries with fresh green tops, and check the bottom of the punnet for squashed fruit.
• Mangoes: Go by smell and feel, not colour. A ripe mango smells sweet at the stem and gives slightly when pressed.
• Passionfruit: Wrinkly skin is a good sign. It usually means the fruit is ripe and sweet.
• Citrus: Pick fruit that feels heavy for its size, as it will be juicier.

The Bottom Line

Spring is one of the best times of year to cook with fresh fruit in Australia. Whether you’re making a quick chia pudding for breakfast, a mango prawn salad for lunch or a pavlova for the weekend, these recipes make the most of the season’s best produce. Pick a few favourites and enjoy them while the fruit is at its peak.

Frequently Asked Questions

What fruit is in season in Australia in spring?

Spring fruit in Australia includes strawberries, blueberries, mangoes, passionfruit, paw paw, bananas, pineapple and citrus such as oranges and lemons. Nectarines, peaches and cherries start appearing later in the season.

Why should I buy fruit in season?

In-season fruit is usually fresher, more flavourful and cheaper, because there’s more supply.

When does mango season start in Australia?

The first mangoes usually arrive in spring, around October, with supply building into summer. Timing can vary by growing region and weather.

What’s the easiest spring fruit recipe for beginners?

Paw paw breakfast boats and cherry ricotta toasts are the easiest, as they need no cooking. Mango chia pudding is a close second because it sets itself overnight.