Best Belgian Fruits (types and products) Types
Vlaams-Brabantse Tafeldruif refers to the table grape traditionally cultivated and grown in small quantities on small farms. The grapes are of traditional grape varieties, such as Royal Ribier, Leopold III, Colman, and Muscat. The grapes are large and juicy, and the bunches are well-shaped.
These particular grapes are grown in heated greenhouses where the temperature is kept between 15 and 20 degrees Celsius. The cultivation of the Flemish Brabant table grapes is done manually and is very labour-intensive. Vlaams-Brabantse grapes are very sweet and aromatic and can be either of white or blue varieties.
D'Anjou is a pear variety that originated in Belgium or France in the mid-19th century. The pears are medium to large in size with an egg-shaped appearance. The skin ranges from yellow to light or bright green. The flesh is aromatic and tender in texture, while the flavor is sweet and juicy.
Anjou is an all-purpose pear and it's eaten fresh, poached, baked, roasted, or grilled. The flesh is dense and suitable for higher temperatures.
Sirop de Liège is a popular Belgian product made from fresh fruits such as pears, apricots, apples, dates, and prunes. It was originally produced in 1937, and is commonly used in sauces, dressings, salads, marinades, and desserts. Most often, it is spread on a slice od bread or used as an accompaniment to cheeses.
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