Austria Through the Seasons: Summer

Eating Seasonally in Austria:
Your Ultimate Summer Produce Guide

Eating seasonally in Austria means access to incredible, sun-ripened domestic agriculture. However, supermarkets often mix imported greenhouse goods with local produce, making it hard to know what is truly in season.

Austria's geography creates a remarkable seasonal advantage. Thanks to elevation differences, resilient crops naturally progress from the warm eastern plains into the cooler western mountains as summer advances, extending the harvest season beautifully across three months rather than a few weeks. This applies particularly to cherries, apricots, blueberries and stone fruits like plums and peaches.

This month-by-month guide shows you what is at its peak for consumption during summer (June, July and August). See the seasonal calendar below to find what is ripe, so you can cook with authentic, field-grown Austrian produce that relies on natural summer sun.

Austrian Summer Seasonal Calendar

June: The Fresh and Crisp Start

The first outdoor berries, cherries and crisp field vegetables hit the market stalls. Early-season produce is delicate and requires quick consumption – these are the fruits and vegetables that will not last beyond a day or two once picked.

Strawberries (Erdbeeren)

True, open-air field strawberries hit their peak in June. Farmers' markets overflow with dark-red aromatic berries nationwide, though the season extends into September, with strawberries from western Alpine regions. 

Serve with cold cream and sugar, make into Erdbeermarmelade (strawberry jam), pair with Topfenknödel (curd cheese dumplings), or drape over Kaiserschmarrn (the famous shredded pancake).

Cherries (Kirschen)

Burlat or Purbach heirlooms ripen first in the warm, low-elevation slopes of the Leithaberg region (Burgenland) from late May to early June. Large, deep-red "heart cherries", like Kordia and Regina, ripen from Eastern Styria and Upper Austria mid-June to mid-July. Sweet, slowly-ripened alpine cherries come in late July to early August from Tyrol.

Currants (Ribiseln)

In Germany they are called Johannisbeeren, but in Austria, they are exclusively Ribiseln. June brings tart red and black varieties, perfect for summer baking.

Found reliably at farmers' markets and farm stands. If you see Austrians buying Ribiselkuchen in June, it's a traditional sheet cake topped with tart red currants and a thick, sweet layer of baked meringue.

Honey (Honig)

Fresh honey season splits into regional harvests. The sunny eastern plains of Lower Austria and Burgenland yield light, creamy blossom honey (Blütenhonig). The densely forested southern provinces of Styria and Carinthia produce dark, malty forest honey (Waldhonig) and chestnut honey (Kastanienhonig). High-altitude Alpine regions of Tyrol and Vorarlberg produce rare, aromatic Alpine rose honey (Almrosenhonig).

You can buy fresh honey from farmers' markets and reputable supermarkets.

Early Cucumbers (Feldgurken)

Crisp, outdoor-grown cucumbers are vastly superior to winter greenhouse varieties. Gurkensalat, Austrian cucumber salad, is a staple – thinly sliced cucumbers tossed in a sweet-and-sour dressing. It pairs perfectly with Wiener Schnitzel.

July: The Peak of Summer Flavour

July is the golden month for Austrian agriculture. The intense sun brings out the natural sugars in stone fruits and begins ripening Mediterranean-style vegetables outdoors.

Apricots (Marillen)

July is the heart of the harvest. In Austria, it is strictly a Marille (not the German Aprikose).

Summer is synonymous with the Marille. The UNESCO-recognised Wachau Valley in Lower Austria is the premier source, where a unique climate of warm days and cool nights yields world-class fruit with EU Protected Designation of Origin (PDO) status. Apricots are hand-picked using traditional tapered baskets (Wachauer Marillenzistel). The fruit is highly delicate – find the freshest apricots at regional roadside stands or farmers' markets.

Do not miss Marillenknödel (apricot dumplings), Marillenfleck (sheet cake) and the potent Marillenschnaps (apricot brandy). The season is celebrated with vibrant summer festivities: Krems' "Alles Marille" (typically 12th to14th July) and the Spitzer Apricot Festival (Marillenkirtag, typically 19th to 21st July).

Blueberries (Heidelbeeren)

Sun-ripened bush berries reach their peak flavour between mid-July to mid-August. During these four weeks, the lowland farms (Styria and Lower Austria) are in full production, and the hilly foothills (Upper Austria) are just hitting their stride. This overlapping harvest creates the highest market supply, sweetest flavour, and lowest prices.

For wild blueberries (Wildheidelbeeren) in high alpine regions of Tyrol or Salzburg, the peak shifts slightly later to mid-to-late August. Fresh blueberries are highly perishable, so enjoy within a day or two of picking.

Raspberries (Himbeeren)

Austrian raspberries are soft, fragrant and infinitely superior to year-round supermarket varieties. They arrive at farmers' markets in shallow wooden punnets, often still bearing morning dew.

Serve with cream or Sauerrahm (sour cream) and sugar. Beyond fresh eating, they are made into jam, Himbeerpfannkuchen (raspberry pancakes), raspberry Saft (cordial) and into summer schnapps and liqueurs.

Peaches and Nectarines (Pfirsiche und Nektarinen)

Peaches and nectarines have a growing presence in Austrian summer cuisine. They arrive in July, peak in August and extend into early September, with Eastern regions producing earlier and Western regions later.

At peak ripeness, they require minimal intervention: slice and eat, or pair with crisp white wine.

Tomatoes (Paradeiser)

The traditional Austrian word is Paradeiser (not German Tomate, though the latter is understood). True outdoor varieties finally hit markets, bursting with sun-baked flavour.

Tomatoes arrive in July, peaking in August. Growing regions concentrate in warmer southern states – Burgenland, Styria and parts of Lower Austria. Heirloom and traditional varieties are increasingly available at farmers' markets. Slice with salt and good olive oil, use in Tomatensalat, in fresh pasta sauces, and in Tomatensaft (tomato juice) – a savoury drink bordering on soup. 

Bell Peppers (Paprika)

Sweet, crunchy, and field-grown, these hit their stride in July and last well into autumn. Heat-loving peppers cannot be grown commercially in cooler western regions, even in summer, remaining exclusive to the baking eastern lowlands.

Staples of summer dishes, peppers are used fresh in salads, roasted simply with olive oil and garlic, or stuffed with rice and meat.

Courgettes (Zucchini)

Courgettes arrive in June, but peak between July and September. Local field-grown varieties grow fast, and plentifully in hot summer months. Prepare simply – pan-fried with garlic and parsley, or roasted with olive oil and herbs. They appear regularly on restaurant menus in summer, rarely with elaborate preparation.

Green Beans (Fisolen)

In Germany, they are Grüne Bohnen, but in Austria, they are Fisolen. Tender, fresh beans grown outdoors without artificial heat.

Prepare simply – steamed or boiled and served with melted butter and salt, or added into summer salads. Fresh green beans appear at farmers' markets from July onwards, with peak availability in July and early August.

August: The Sun-Baked Finale

August brings the highest heat of the year, which is required to fully ripen heavy, heat-loving crops completely exposed to the elements.

Plums (Zwetschken)

In Austria, these are called Zwetschken, not Pflaumen. Whilst early varieties pop up in late July, August is the true peak for sweet, firm, outdoor-grown Zwetschken.

Early varieties ripen in eastern regions first, with western varieties following after. Eat fresh or cooked – in Zwetschgenkompott (plum jam) and Zwetschgenkuchen (classic Austrian plum cake with yeast base and cinnamon streusel) or distilled into Zwetschkenschnaps.

Watermelons (Wassermelonen)

Yes, Austria grows its own watermelons! Due to increasingly hot summers, cultivation in Austria has transformed from experiment into a viable, expanding commercial niche.

Production concentrates exclusively in Austria's lowest, warmest eastern regions: Burgenland, Lower Austria and Eastern Styria. A small and highly seasonal yield means they go quickly.

Look for these local "Icebox" melons – petite, space-saving varieties like Sugar Baby that easily fit inside a standard refrigerator shelf – at regional farmers' markets or directly from farm-gate stalls during their short peak period.

Blackberries (Brombeeren) 

August is high season for the dark, sweet blackberry, where both farms and wild forest patches reach maximum yield, delivering the sweetest, least tart fruit. Grown mostly in the warmer eastern states (Lower Austria and Burgenland), massive, plump, juicy fruits are produced, but are slightly more watery than their wild cousins.

Wild blackberries grow along forest edges, hiking paths and railway embankments in Styria, Upper Austria and Tyrol from late August onwards. They are smaller than cultivated varieties and possess a more intense, concentrated flavour. They are straightforward to identify, easy to pick when ripe and have no toxic look-alikes, making them a safe foraging option for beginners.

Elderberries (Holunderbeeren)

The dark purple elderberries ripen in late August. They cannot be eaten raw (they are mildly toxic until cooked) but are harvested to make jams, juices and compotes.

Holunderbeeren Saft (elderberry cordial) is a staple of Austrian home cooks and is believed to have immune-boosting properties. It is made into syrups for sore throats, and elderberry tea as a traditional remedy for colds and flu.

Aubergine (Melanzani)

Instead of Auberginen, Austrians use the Italian-influenced word Melanzani. August heat gives them a rich, buttery flavour.

Aubergine appears pan-fried, roasted or in more elaborate summer preparations on restaurant menus. Increasingly available at farmers' markets in August as supply peaks.

Sweet Corn (Zuckermais)

Freshly harvested from local fields – perfect for summer barbecues.

Corn is best consumed within hours of picking, as sugars begin converting to starch immediately after harvest. Farmers' markets typically have fresh corn available from mid-August through to September.

How to Eat Summer in Austria

The Austrian approach to summer eating is both simple and ritualistic. The markets themselves are worth visiting not just for shopping, but for the vibe – but go early morning for the best selection.

Embrace the abundance without overthinking it. The quality of locally grown, freshly picked fruit and vegetables is genuinely remarkable. Keep ingredients simple. The fruit needs minimal intervention.

Wine (Wein):  Summer is when Austrian wine culture reaches its peak. The tradition of Spritzer – a glass of white wine diluted with sparkling water – is quintessentially summer. Crisp Grüner Veltliner and Riesling, served ice-cold, pair effortlessly with summer eating.

Ice Cream (Eis): Summer ice cream parlours appear on nearly every block in Austrian cities and towns. An afternoon Eiskaffee (iced coffee with vanilla ice cream and whipped cream), an evening gelato – the tradition is ritualistic and social.

Summer parlours offer seasonal fruit flavours – strawberry, raspberry, apricot, cherry and blueberry flavours sit alongside classics like vanilla, chocolate and hazelnut. One Austrian tradition is the Eismarillenknödel – vanilla ice cream with apricot filling, rolled in nuts – the ice cream version of the beloved apricot dumpling. Vienna's legendary ice cream parlour Tichy invented this and it remains a bestseller.

Summer in Austria is straightforward: go early to the markets, buy what's piled highest, and cook it simply. That's all it takes.

Where to Shop and Pick-Your-Own (PYO)

Farmers' Markets

To get true field-grown produce, visit local farmers' markets.

Vienna

• Karmelitermarkt (2nd District): Saturday farmers' market where regional growers sell seasonal produce, meat and wild honey.

• Naschmarkt (6th District): Vienna's most famous market. Saturday Farmers' Market section features Austrian growers selling seasonal produce.

• Brunnenmarkt & Yppenplatz (16th District): Brunnenmarkt offers affordable produce daily; Yppenplatz hosts a regional farmers' market on Saturday mornings. 

• Kutschkermarkt (18th District): A pedestrianised neighbourhood street transforms into a busy hub for regional cheeses, fish and produce on Fridays and Saturdays.

Graz

• Kaiser-Josef-Markt: Fresh Styrian berries, apples and pumpkin seed oil direct from local producers, every Monday to Saturday (mornings).

• Bauernmarkt Lendplatz: A traditional neighbourhood square serving as a vibrant morning market for local growers from Monday to Saturday (mornings).

Salzburg

• Schrannenmarkt: A historic institution surrounding St. Andrew's Church featuring regional producers selling local cheeses, fresh fish and seasonal crops, Thursday mornings

• Grünmarkt: Located at Universitätsplatz, the daily market expands significantly on Saturday, transforming the historic square into a vibrant hub for fresh local produce.

Linz

• Südbahnhofmarkt: Features permanent green-grocer pavilions supplemented by an influx of mobile regional farm stands every Tuesday, Friday, and Saturday (mornings)

• Stadtmarkt Hauptplatz: A scenic, morning-only market where Upper Austrian farmers set up temporary tables directly on the historic main cobblestone square every Friday.

Pick-Your-Own Farms and Wild Foraging

Use pfluecken.at to locate farms that offer pick-your-own produce nationwide. Call ahead – nature dictates availability and weather can change conditions hourly.

For keen foragers, try Mundraub.org, an interactive foraging map, to help you discover what's forageable in your area.

Though foraging is popular and culturally normal in Austria, it is important to respect the environment: only gather small quantities for personal use; before foraging on private land, check for signs or ask the landowner's permission; never harvest more than a small proportion of any plant population; and never eat any wild plant unless completely certain of its identity. 

Illustrations by Teresa Rock. © 2026 Teresa Rock