Finger Lime / Caviar Lime (Layer) Fruit Plant

Citrus australasica, commonly known as finger lime or caviar lime, is a thorny understorey shrub or small tree found in lowland subtropical rainforests in the coastal border regions of Queensland and New South Wales, Australia.
This type of lime is an elongated variety compared to the common lime plant. It produces edible fruits that are currently being developed as a commercial crop.

Fertilizing Finger Lime Trees

For each completed year of growth up to 5 years, apply 20 kg Farm Yard Manure (FYM), 100 g urea, and 1 kg superphosphate per plant in two equal split doses during June and December every year. From the fifth year onwards, apply 40 kg FYM, 400 g N + 200 g P + 400 g K per plant in two split doses during June–July and September–October. In addition, 150 g nitrogen should be applied per plant 15 days after fruit set.
Manures and fertilizers should be applied in a circular trench 20–30 cm deep and about one meter wide around the tree’s periphery. The manure should be thoroughly mixed with soil, and the plant should be irrigated well after application.

Harvesting Finger Lime

Finger limes are ready for harvest when they reach full maturity, depending on color change and firmness rather than size alone. The fruit is typically slender and elongated.
It is better to harvest based on maturity rather than waiting for complete color change. Fruits that are slightly greenish may still ripen after harvest. A slightly firm and glossy appearance indicates readiness. If the fruit becomes soft or squishy, it has been left on the plant too long.