Mamoncillo (Melicoccus bijugatus)

Mamoncillo

Also known as: Bajan ackee, Ginepa, Quenepa, Quenette, Skinup, Mamón, Canepa, Kenepa, Huaya, Genip, Guinep

The mamoncillo is often grown for its unique fruit. The fruit has a light lime flavor, but underneath the skin is an orange pulp. The pit inside can also be eaten after it is roasted.

Scientific classification

Species

Mamoncillo (Melicoccus bijugatus)

Maples, mangos, mahogany, citrus, and allies

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Perennial

Lifespan

25 m

Plant Height

18 m

Spread

Yellow, Green

Flower Color

Evergreen

Leaf type

20 - 38 ℃

Ideal Temperature

Images of Mamoncillo

Distribution of Mamoncillo

Distribution Map

Mamoncillo is widely distributed across tropical regions of the Americas, where it is native to the northern parts of South America and several areas in Central America. Its cultivation extends its presence, reflecting a popular status in agricultural practices in these zones. As it has been introduced to various other locales, mamoncillo is sometimes thought to be a concern, potentially impacting local ecosystems, particularly noted in certain areas where its growth is not naturally regulated. Despite this, its cultivation is not commonly associated with widespread ecological disruption.

Native

Cultivated

Invasive

Introduced

No species reported

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Habitat

Dry coastal limestone woodland, roadsides, secondary thickets

Hemisphere Trend Curve

Northern

Sorthern

Culture

Interesting Facts

Unlike limes, the fruit of Melicoccus bijugatus is sweeter and has orange-like flesh inside the green peel. The pit of the fruit is also edible; when roasted, the pit is similar in flavor to cashew nuts.

Name Story

Spanish lime: The mamoncillo is so-called because the fruits of the tree resemble limes. It is not a Spanish fruit but it is native to Central and South America where it would have earned the ‘Spanish’ epithet from Spanish colonizers.

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Care Guide for Mamoncillo

Every 2-3 weeks

Water

Full sun

Sunlight

20 - 38 ℃

Ideal Temperature

Water: Originating from arid regions, mamoncillo is highly drought-tolerant, requiring watering every 2-3 weeks. It thrives in dry environments similar to its native habitat and benefits from natural rainfall in tropical climates during the growing season, supporting its low water needs.

Fertilize: For optimal growth of mamoncillo, use High Phosphorus Fertilizers pre-flowering for blooms and fruit. Apply Balanced Nutrition Fertilizers quarterly for young trees and semi-annually for mature ones, at half-strength. During winter, reduce applications and apply fertilizer around the drip line for better absorption.

Pruning: Mamoncillo thrives with glossy leaves and small, round fruit. Pruning is best done in early to later spring, focusing on dead branches and overcrowding. This practice enhances air circulation and sunlight, boosting fruit production while minimizing pests for a healthier, more productive plant.

Propagation: Mamoncillo is a tropical fruit tree cultivated for its edible fruits. Fresh seeds should be sown directly in well-draining, fertile soil for optimal growth. While seed propagation is common, budding and grafting can maintain specific qualities but require advanced skills and tools.

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