When Life Gives You Oranges: The MFM Guide to Citrus in Victoria

When Life Gives You Oranges: The MFM Guide to Citrus in Victoria

Citrus fruit in Victoria is more than just a burst of sunshine during the cooler months. Whether it's a zesty squeeze of lemon on fish, a glass of fresh orange juice, or a cute mandarin packed into a school lunchbox, the citrus season in Australia is a highlight of winter markets and local produce shelves. But there’s more to citrus than meets the eye, especially when it comes to growing it in Victoria. 

If you’re wondering why oranges disappear in summer or which ones to choose, this guide will answer all your juicy questions. And we get a lot of them at Melbourne Farmers’ Markets! So, it was about time to go through the most important info to clear things up and help you get to know your local citrus a little better. 

Q: Why can’t we buy local oranges in the middle of summer? 

Great question!  

The main reason: they’re not in season.  

In Victoria, citrus fruit like oranges, mandarins, lemons, and grapefruits are typically harvested from late autumn through to winter and early spring (May to September). These are the cooler months when citrus trees in Victoria produce their best fruit. 

Unlike bananas or avocados, citrus fruit doesn’t ripen after picking. Citrus stays on the tree until it reaches full ripeness. That’s why, come summer, most of the oranges you see in supermarkets are imported or trucked in from northern Australia, like Queensland, where the climate allows for different citrus harvest windows. 

If you’re after the freshest, sweetest oranges grown in Victoria, wait for the winter citrus season. It’s worth the wait for local flavour! 

Q: How do we grow citrus in Victoria? What conditions are needed? 

 While citrus trees are surprisingly resilient, they do have some pretty specific needs: 

  • Sunlight: Citrus trees love the sun! They need at least 6 hours of direct sunlight per day. In cooler parts of Victoria, they are often grown close together, or under shelter, to maximise warmth. 
  • Soil: They prefer well-drained soil (their roots hate sogginess). 
  • Watering: Young trees need regular watering; mature trees are more drought tolerant. 
  • Protection: Many citrus varieties are sensitive to frost, particularly lemons. So, they benefit from sheltered, sunny, and north-facing positions. In regions prone to cold snaps, growers use windbreaks or frost cloths, and may plant more cold-hardy varieties like mandarins or blood oranges. 

Q: Who grows citrus in Victoria? 

In Victoria, citrus is mainly grown in the Sunraysia and Murray Valley regions in the northwest of the state - around places like Mildura, Red Cliffs, Robinvale, and Swan Hill. These areas offer the perfect environment thanks to their reliable sunshine (long, hot summers and mild winters), irrigation infrastructure, and nutrient-rich soils. 

Some passionate local growers are even pushing the boundaries by experimenting with microclimates around Melbourne, but generally, citrus loves a bit of heat. 

A few names you might spot at your Melbourne Farmers’ Market who grow fantastic citrus: 

You can buy citrus in Melbourne straight from the growers at our farmers markets in Carlton, Coburg and Alphington. Look for stalls selling fresh produce or citrus-based products like marmalade, citrus tea, lemon creams, limoncello, and dried orange slices. 

Buying from local growers means your citrus hasn’t travelled thousands of kilometres, it’s picked fresh, it’s super tasty because it's in season and you’re supporting sustainable Victorian agriculture. 

Q: When is citrus in season in Victoria? 

Here’s a rough seasonal guide to help you shop and eat with the seasons: 

 Citrus Fruit Season in Victoria
Navel Oranges May - September 
Valencia Oranges Late summer to early Autumn
Blood oranges  July - September 
Cara cara Late June - September 
Tangelos June - August
Grapefruit May - August
Mandarins June - August 
Lemons  Year-round (peak in Winter)
Limes Mostly late summer-Autumn 

Stock up while you can: many varieties have a short, glorious peak. 

Q: What types of citrus are there, and what’s the difference between them? 

There are many types of citrus - and even more hybrids - but here’s a list of the most common ones you’ll find in Australia: 


Source: https://viccitrus.com.au/our-varieties/ 

1. Oranges 

  • Navel oranges: Sweet, easy to peel, and (mostly) seedless. Ideal for eating fresh. 
  • Valencia oranges: Juicy and great for juicing. Often used for fresh-pressed orange juice. 
  • Blood oranges: Deep red flesh with raspberry-like notes. 

2. Mandarins 

  • Imperial: Early season, sweet, and easy to peel. 
  • Afourer: Mid-season variety with more tang. 
  • Honey Murcott: Late season, very sweet, but sometimes with seeds. 
  • Amorette: A newer variety gaining popularity in Victoria; small, intensely sweet, and with low seed count. Short season. 

3. Lemons 

  • Eureka: Common supermarket lemon, grows year-round. 
  • Meyer: Sweeter, less acidic, thin-skinned lemon. They are very versatile, perfect for a lemon curd, preserved lemons, with fish, in a vinaigrette, for a lemonade or homemade-limoncello. 

4. Limes 

  • Tahitian: Larger, less acidic, no seeds. 
  • Kaffir: Used more for its leaves in Thai cooking. Sometimes for its zest too.  
  • Finger lime: Native to Australia, small with caviar-like beads inside. 

5. Grapefruit 

  • Pink and ruby red: Sweeter than traditional white grapefruit. 

6. Other hybrids 

  • Tangelos: A cross between tangerines and pomelos. Juicy and easy to peel. 
  • Cara Cara: A type of winter orange known for their sweet flavor, low acidity, and pinkish-red flesh, similar to the color of pink grapefruit. 
  • Yuzu: Aromatic citrus used in Japanese cuisine. Very much on trend yuzu is used for its floral, tangy, and slightly herbal notes. 
  • Calamansi (from the Philippines) and bergamot (primarily grown in Southern Italy and the citrus used in Earl Grey tea): More niche but increasingly popular in artisan products. 

How should I store citrus at home? 

Citrus can stay fresh for up to 2 weeks if stored properly:

  • Room temperature: For immediate use, a fruit bowl works fine. 
  • Fridge: Keeps them fresher for longer. 
  • Don’t store in plastic bags: plastic traps moisture and can cause mould. 

Zest Is Best 

One of the golden rules of the farmers markets? Use it all! 

Zest before you juice and make the most of every part of your citrus. The aromatic oils in the peel are packed with flavour and can brighten up cakes, teas, marinades, cocktails, and even salads. 

Whenever possible, use organic citrus for zesting. Conventional citrus is often waxed for shelf life and shine while organic fruit typically isn’t. This means that you’re getting nothing but pure peel. This is another great reason to buy directly from your local farmer, who’s offering fruit that’s fresh, seasonal, and grown with care, without unnecessary treatments. 

In a Nutshell 

Citrus might seem like a humble fruit group, but behind every orange, lemon, or mandarin is a story of climate, care, and local resilience. When you choose Victorian citrus in season, only tasting fruit at its peak, you’re supporting farmers, reducing food miles, and rediscovering the taste of real food at its best!

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