Spanish Lime (Layer) Fruit Plant

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 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 along with 400 g N, 200 g P, and 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 about 15 days after fruit set. Manures and fertilizers should be applied in a circular trench 20–30 cm deep, about one meter wide around the tree’s periphery. The manure should be thoroughly mixed with soil, followed by proper irrigation.

HARVESTING

Fruits of Melicoccus bijugatus are ready for harvest when they turn light green to yellow-green in color and become fully developed in size. Mature fruits are typically firm and detach easily from the tree when gently twisted or picked. It is best to harvest at the right maturity stage rather than waiting for full color change, as slight greenish fruits can also ripen after harvest. Overripe fruits become soft and lose quality, so timely harvesting ensures better taste and shelf life.