Patent No. PP34612
Developed by: FIVE ACES BREEDING
Unlike most flavorless supermarket strawberries, the fruits of the new ‘Flamingo’ variety have the aroma and juiciness of wild strawberries and clearly exceed them in terms of shelf-life. The name comes from the color of the pink flamingo, but the sweet, mouth-watering taste is nature’s gift. Eating is believing. This new strawberry is perfect for small- scale growers who are in search of a niche in high- end or farmers markets. The dedicated gardener will find in them a true delight.
The Flamingo berries are the perfect size for lathering on a shortcake or for easy snacking or preserving in jams. Freezing them for future occasions is simple enough. Yields are prodigious. Wild strawberries and white pineberries absolutely cannot compete in terms of production.
Brilliant white flowers appear late in the spring, reducing the possibility of spring frost damage. Fruits begin to ripen in June and stretch over a four-week harvest period. Dark-red surface seeds are highlighted by the light pink color of the skin of the roundish berries. The inner pink flesh fades to a creamy white center, rendering a buttery sensation on the tongue.
The flavor of the Flamingo is its selling point. Its aroma is intense, and the high sugar content adds to its sweetness and juiciness. They stand out visually because of their color and mostly spherical shape. Berries range from 2 to 5 grams.
The plants will yield ½ pound of berries per linear foot, favoring the matted row growing method. Space the plants 18” apart in a row and maintain aisles of 3-4’ between rows. Allow new runners to grow 18” wide in the row to establish a solid mat of plants.
Compared to the soft flesh of the wild strawberry, Flamingo is much more productive and easier to harvest. The calyx or stem on the berries is easily separated after harvesting, making it much easier to prepare a variety of desserts or to pop them into the mouth for a healthful treat.
On a healthful note, a study reported in an April 2022 article in the New York Times claimed that regular consumption of strawberries and blueberries was found to delay the onset of dementia in women over 70 by up to 2.5 years.
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