Spanish Lime (Layer) Fruit Plant

These taste buds let your brain know when something is sour

Melicoccus bijugatus is a fruit-bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean. Its stone-bearing fruits are edible. It is also called Spanish lime, Bajan ackee, genip, guinep, genipe, ginepa, kenèp, quenepa, quenepe, quenette, chenet, skinup, talpa jocote, mamón, limoncillo, canepa, skinip, kenepa, kinnip, huaya, or mamoncillo.

FERTILIZING
For each completed year of growth till 5 years, 20 kg Farm Yard Manure, 100 g urea, and 1 kg Superphosphate be applied per plant in two equal split doses in June and December every year. Fifth-year onwards application of 40 kg FYM, 400 g N + 200 g P + 400 g K per plant in two split doses in June-July and September-October be applied. In addition, 150 g N be applied per plant 15 days after fruit set. Manures and fertilizers are applied in a circular trench 20-30 cm deep about a meter wide around the periphery of the tree. Manures are thoroughly mixed with soil, and the tree irrigated profusely.

HARVESTING
Lemons are ready to pick as soon as they are yellow or yellow-green in appearance and firm. The fruit will be 2 to 3 inches in size. It’s better to wait until they are the right size and not worry so much about color than to wait for them to be completely yellow. Lemons that are ready to be picked also have a slightly glossy appearance. Lemon picking is better too early than too late. If lemons are greenish-yellow, they will more than likely ripen off of the tree. If they are squishy, you’ve waited too long.