Kaffir Lime / Makrut Lime (Layer) Fruit Plant

Citrus hystrix, called the kaffir lime or makrut lime, is a citrus fruit native to tropical Southeast Asia and southern China.
Its fruit and leaves are widely used in Southeast Asian cuisine, while its essential oil is used in perfumery. The rind and crushed leaves emit a strong and intense citrus fragrance.
The term “kaffir” is believed to ultimately derive from the Arabic word kafir, meaning infidel, though the exact reason it became associated with this lime is uncertain. Historically, during the takeover of the Swahili coast, Muslims used the term to refer to non-Muslim indigenous Africans who were often subjected to the Indian Ocean slave trade, which peaked in the 15th and 16th centuries.

Fertilizing Citrus hystrix

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 tree should be irrigated well after application.

Harvesting Citrus hystrix

Fruits are ready to harvest when they turn yellow or yellow-green and remain firm. The fruit is usually 2 to 3 inches in size at maturity.
It is better to harvest based on size rather than waiting for full yellow color. Fruits that are greenish-yellow can often continue ripening after harvest. A slight glossy appearance is also a sign of readiness. If the fruit becomes soft or squishy, it has been left on the tree too long.