{"title":"Belberry","description":"\u003ch2 id=\"speakable-headline\"\u003eBelberry fruit vinegars and preserved lemons from the Flemish city of Kortrijk\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBelberry Fine Food Creators is a Belgian delicatessen based in Kortrijk, founded in 1956 by André Vandererfven and now run by his son Thierry. The company became known for its jams, which are supplied to the Belgian royal family. Our selection features their fruit vinegars made with real fruit pulp and their Moroccan preserved lemons.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBelberry\u003c\/strong\u003e is a family business from Kortrijk in West Flanders that has been putting fruit into jars and bottles since André Vandererfven took over a small delicatessen there in 1956. Under the Royal Selection label, they create jams, fruit sauces, ketchups, and fruit vinegars, all cooked in open kettles and without preservatives. You will find four of their fruit vinegars and their Moroccan preserved lemons in our shop.\u003c\/p\u003e\n\n\u003ch3\u003e1956, a shop, and an apothecary's wife's recipe\u003c\/h3\u003e\n\u003cp\u003eIt started not with a business plan, but with a request: An elderly apothecary's wife from the neighborhood asked André if he would take over her jam-making and gave him her recipe.\u003c\/p\u003e\n\u003cp\u003eThe shop that André took over in Kortrijk in 1956 dated back to the late 19th century and had previously survived by trading in goods from others. Using the apothecary's recipe, he began cooking for himself, and it is precisely this step that sustains the company to this day. A colonial goods store had become a manufactory.\u003c\/p\u003e\n\u003cp\u003eHis son Thierry, a trained chef, joined the business at the age of twenty and has led it since 1990. He brought their products across national borders, which is how the brand got its name: as a Danish importer once told Thierry, nobody abroad could get their tongue around \"Vandererfven.\" Because the family bought their berries in the neighborhood, the Belgian berries were quickly renamed \"Belberry.\"\u003c\/p\u003e\n\u003cp\u003eKortrijk lies on the Lys river, a good twenty kilometers before the French border, and is one of those Flemish cities where good food is taken for granted and nobody makes a big fuss about it. Today, the manufactory is located in the district of Marke, a little outside the old center. Back in 1956, no one would likely have suspected that citrus marmalade from this very place would one day go to a royal court.\u003c\/p\u003e\n\n\u003ch3\u003eFour fruit vinegars and a Moroccan spiced fruit\u003c\/h3\u003e\n\u003cp\u003eOur Belberry shelf is small and curated in a idiosyncratic way: four fruit vinegars in 200-milliliter bottles and a jar of preserved lemons, which has persistently held the top spot on our sales list.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/belberry-marokkanische-salzzitronen\"\u003eMoroccan preserved lemons\u003c\/a\u003e mature for weeks in sea salt brine with rosemary until the bitterness has disappeared and a dense, salty, lemony spice remains. They are the go-to ingredient for tagines, couscous, and braised lamb, and are our best-selling item from the producer.\u003c\/p\u003e\n\u003cp\u003eWith the vinegars, the fruit determines the character. The \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e is the clearest and most refined—floral and subtly bitter—making it perfect for raw fish or a glass of sparkling wine. The \u003ca href=\"\/en\/products\/belberry-cameroon-mango-vinegar-mangoessig\"\u003eCameroon Mango Vinegar\u003c\/a\u003e contains tree-ripened mangoes from Cameroon and tastes almost like a chutney: tropical, round, and soft.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/belberry-kalamansi-citrus-vinegar-essig\"\u003eKalamansi Citrus Vinegar\u003c\/a\u003e is lemony and floral, featuring the juice of the Philippine calamansi, a cross between a mandarin and a kumquat. And the \u003ca href=\"\/en\/products\/belberry-sweet-raspberry-vinegar-himbeeressig\"\u003eSweet Raspberry Vinegar\u003c\/a\u003e is the most berry-forward of all, deep red and soft—a classic pairing with goat cheese. Three of the four contain 30 percent fruit pulp, while the yuzu is made with 24 percent juice. Fruity, spicy, distinct, and none of them taste like the other.\u003c\/p\u003e\n\u003cp\u003eA word on the production method, because the label doesn't give it away: these bottles are not fermented fruit wines, but vinegar preparations. A vinegar base is combined with fruit pulp or juice, along with a little sugar and a thickening agent. This is the reason why the fruit flavor is so prominent and the acidity is milder than in a classic wine vinegar. Those looking for true fermentation are better off with apple cider vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eOpen kettles, 180 kilos, no preservatives\u003c\/h3\u003e\n\u003cp\u003eIn Kortrijk, they cook in open kettles that hold 180 kilos, slowly and with constant stirring. This is the more labor-intensive method, and it is a conscious decision for the sake of flavor.\u003c\/p\u003e\n\u003cp\u003eIn the open kettle, water evaporates, the fruit concentrates, and it retains its true character. For the jams, the fruit content is 55 percent, the sugar remains low, and no preservatives ever enter a jar. What this means for the shelf is visible in the vinegar bottles: the fruit pulp settles at the bottom and the liquid clouds slightly. Give it a shake, and everything is as it should be.\u003c\/p\u003e\n\u003cp\u003eThierry has a clear preference for who he brings into production: ideally pastry chefs, bakers, and cooks, because anyone who has learned the craft can better tell when something is ready. The house sources fruit where it grows best: Seville oranges, Alphonso mangoes, Sicilian blood oranges, and wild Italian lemons.\u003c\/p\u003e\n\u003cp\u003eThis purchasing policy is the real effort behind the brand. An Alphonso mango costs many times more than a standard mango, a Seville orange is only available for six weeks a year and not at all otherwise. Anyone who buys like this must think seasonally and maintain inventory, and cannot simply run a recipe throughout the year. That is exactly what you taste in the glass later.\u003c\/p\u003e\n\u003cp\u003eWorking without preservatives has a downside, and it must be mentioned: opened jars and bottles belong in the refrigerator, and they do not last forever. The vinegars last longest in a cool, dark place, and with the preserved lemons, the brine must cover the fruit. If you follow this, you will enjoy them for a long time. If you forget the bottle next to the stove, likely not.\u003c\/p\u003e\n\n\u003ch3\u003eQueen Paola and the title of Purveyor to the Royal Court\u003c\/h3\u003e\n\u003cp\u003eThe only award Belberry holds is also its finest: the company is a purveyor to the Belgian royal family.\u003c\/p\u003e\n\u003cp\u003eThis was a clever idea from Thierry. He learned that Queen Paola, born Princess Ruffo di Calabria and thus Italian by origin, had a weakness for citrus marmalades. So, he prepared eight varieties and sent them to the court. The Queen was impressed, and since then, Belberry has been allowed to call itself a Purveyor to the Belgian Royal Household. The names on the labels, \"Royal Marmalade\" and \"Royal Selection,\" come from this story. Hats off.\u003c\/p\u003e\n\u003cp\u003eWe have no evidence of further awards, and we prefer not to write anything we cannot verify. The title speaks for itself.\u003c\/p\u003e\n\n\u003ch3\u003eWhere best to start with Belberry\u003c\/h3\u003e\n\u003cp\u003eIf you want to get to know the company, start with the jar, not the bottle. The preserved lemons will transform a kitchen faster than any vinegar.\u003c\/p\u003e\n\u003cp\u003eAfter that, the Yuzu Vinegar is worth the leap, as it tastes least like vinegar and most like citrus fruit. A teaspoon in a glass of sparkling wine, and you have an aperitif that nobody else will easily recreate. For the salad bowl, reach for the raspberry vinegar; for warm curries and roasted chicken, the mango vinegar. Try them at your leisure; the four get along well with each other.\u003c\/p\u003e\n\u003cp\u003eThe bottles are great as gifts anyway: 200 milliliters are quickly used up, the label is pretty enough for the gift table, and a fruit vinegar is one of the few tokens of appreciation that even someone who already has everything will enjoy. Two bottles and a good oil in a basket—the perfect gift for a housewarming or birthday.\u003c\/p\u003e\n\u003cp\u003eIf you have caught fire for fruity acidity, you will find more bottles at \u003ca href=\"\/en\/collections\/a-l-olivier\"\u003eA l'Olivier\u003c\/a\u003e from Paris or you can browse through our entire \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegar\u003c\/a\u003e collection. The preserved lemons are in good company among the \u003ca href=\"\/en\/collections\/kompott-eingemachtes\"\u003ecompotes and preserves\u003c\/a\u003e. Let yourself be surprised by how far a splash of fruit can go.\u003c\/p\u003e","products":[{"product_id":"belberry-kalamansi-citrus-vinegar-essig","title":"Calamansi Citrus Vinegar - Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eKalamansi Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eKalamansi Citrus Vinegar is a Belgian fruit vinegar made with the juice of the Philippine Kalamansi — a cross between a mandarin and a kumquat. Sweet-sour, fragrant, less acidic than a lemon. For drinks, fish, poultry, and dessert.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKalamansi Vinegar\u003c\/strong\u003e from Belberry is a fruity-clear fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you'll find a white wine vinegar with the juice of the Kalamansi — a small, cherry-sized citrus fruit from the Philippines, which looks like a mini-lime and tastes like a mandarin.\u003c\/p\u003e\n\n\u003ch3\u003eFloral, sweet-sour, and milder than a lemon\u003c\/h3\u003e\n\u003cp\u003eThe Kalamansi, botanically Citrofortunella microcarpa, is a cross between a kumquat and a mandarin. Its juice is florally fragrant, tastes mildly sour with a sweet undertone and a fine bitter note from the peel. The vinegar carries this profile to the palate: fruity, refreshing, with a citrus depth that is unexpectedly surprising.\u003c\/p\u003e\n\u003cp\u003eIn the glass, the Kalamansi Citrus Vinegar appears golden-yellow and clear, noticeably rounder on the palate than a classic lemon vinegar. Sweet-sour, slightly floral, with a finish reminiscent of mandarin peel — a vinegar that is particularly at home in light, modern cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eWe like it with ceviche, poultry, and cocktails\u003c\/h3\u003e\n\u003cp\u003eKalamansi is ubiquitous in Filipino cuisine: with seafood, adobo, grilled meats. The vinegar translates this tradition into our kitchen — with ceviche of white fish, roasted chicken, or in a marinade of soy sauce, oil, and a few drops of Kalamansi vinegar for wok dishes.\u003c\/p\u003e\n\u003cp\u003eWe especially like this vinegar in cold dishes: as a finish over pineapple and avocado carpaccio, over sashimi, or in a vinaigrette for mixed green salads with citrus segments. We also enjoy it in dessert — a few drops over coconut sorbet or white chocolate mousse add a bright, fruity highlight.\u003c\/p\u003e\n\u003cp\u003eWe particularly recommend it for cocktails and non-alcoholic drinks: a teaspoon in sparkling wine, gin and tonic, or a tonic with lime zest — the Kalamansi brings a sweetness to the glass that lime does not have. Shake before use, store in a cool, dark place after opening.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, Kalamansi, and a royal history\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is based in Kortrijk, West Flanders. In 1956, André Vandererfven took over a small gourmet shop from the late 19th century and began producing his own goods. His son Thierry has been expanding the Royal Selection line since 1990 — jams, fruit sauces, ketchups, and fruit vinegars, all without preservatives.\u003c\/p\u003e\n\u003cp\u003eKalamansi grows mainly in the Philippines, with the province of Bukidnon and the Mindanao region considered the main growing areas. It is harvested almost all year round; the fruit is picked green, then ripens on the tree to a delicate orange peel. Because it is so small — about cherry-sized — it takes many hands for little juice, which makes products like this vinegar a small treasure trove.\u003c\/p\u003e\n\u003cp\u003eThe citrus marmalades, which Queen Paola particularly enjoys, have earned Belberry the title of purveyor to the Belgian royal family. All due respect. If you'd like to try their range, you can find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry assortment\u003c\/a\u003e here — for example, the \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/belberry-cameroon-mango-vinegar-mangoessig\"\u003eCameroon Mango Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our range.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224242510,"sku":"046VIA2320","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belberry-kalamansi-citrus-vinegar.jpg?v=1750980552"},{"product_id":"belberry-cameroon-mango-vinegar-mangoessig","title":"Cameroon Mango Vinegar - Mango Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eMango Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n  \u003cp\u003eThe Cameroon Mango Vinegar is a Belgian fruit vinegar based on white wine vinegar with ripe mango pulp from Cameroon. Sweet-fruity, tropical, harmonious. For chicken salad, asparagus, rice pudding, and warm curries.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMango vinegar\u003c\/strong\u003e from Belberry is a sweet-fruity fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you'll find a white wine vinegar and the pulp of ripe mangoes from Cameroon – a country with a humid, warm climate and rainy months, which gives the fruits their particularly sweet, tree-ripened character.\u003c\/p\u003e\n\n\u003ch3\u003eTree-ripened, sweet, with tropical depth\u003c\/h3\u003e\n\u003cp\u003eMangoes from Cameroon are considered particularly aromatic by gourmets because they are allowed to ripen on the tree and are not harvested green. The fruit pulp brings this ripeness directly into the bottle: a rich sweetness with a hint of resin and floral notes, reminiscent of mango chutney, yet soft and round.\u003c\/p\u003e\n\u003cp\u003eIn the glass, the Cameroon Mango Vinegar shines golden yellow to amber, and on the palate, it reveals itself to be sweet-sour and surprisingly gentle. The acidity recedes into the background, with mango carrying the main flavor. Ripe, fruity, tropical – a vinegar that is more reminiscent of a chutney than a classic vinegar variation.\u003c\/p\u003e\n\n\u003ch3\u003eWe like it with chicken, asparagus, and rice pudding\u003c\/h3\u003e\n\u003cp\u003eMango vinegar is the secret star of warm cuisine: in a marinade of oil, ginger, and mango vinegar for roasted chicken, in curry sauces with coconut milk, or as a fruity counterpoint in a lentil dal. A few drops at the very end transform a simple dish into a delightful discovery.\u003c\/p\u003e\n\u003cp\u003eWe especially like it with white asparagus in May: a dressing made from three parts mild sunflower oil, one part mango vinegar, a pinch of salt, and freshly ground black pepper – topped with a few roasted almonds and the appetizer is ready. We also enjoy it with a salad of chicken, arugula, and papaya, where the mango note doubles the papaya's sweetness.\u003c\/p\u003e\n\u003cp\u003eAnd in dessert, it shows another side: a splash over rice pudding with cinnamon, over quark dishes, or over a coconut sorbet – suddenly the dessert tastes like a distant journey to Africa. Shake before use, the fruit pulp settles when at rest. Store in a cool, dark place after opening.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, Cameroon, and a royal house in Brussels\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is located in Kortrijk in West Flanders. There, André Vandererfven took over a small gourmet business from the late 19th century in 1956. His son Thierry has been expanding the Royal Selection line since 1990 – jams, fruit sauces, ketchups, and fruit vinegars like this Cameroon Mango Vinegar. All Belberry products are made without preservatives.\u003c\/p\u003e\n\u003cp\u003eCameroon is located in Central Africa and is known as \"Little Africa\" due to its climatic diversity. From tropical rainforest to savanna, mangoes of exceptional quality thrive here, many of them from small-scale wild harvesting. The fact that Belberry brings precisely these mangoes into a Belgian white wine vinegar is a small culinary world tour in a bottle.\u003c\/p\u003e\n\u003cp\u003eThe citrus marmalades, which Queen Paola particularly likes, have earned Belberry the title of purveyor to the Belgian royal family. All due respect. If you'd like to try their range, you'll find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry assortment\u003c\/a\u003e with us – for example, the \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/belberry-sweet-raspberry-vinegar-himbeeressig\"\u003eSweet Raspberry Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our range.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224308046,"sku":"046VIA2305","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Belberry-Cameroon-Mango-Vinegar.jpg?v=1750980556"},{"product_id":"belberry-sweet-raspberry-vinegar-himbeeressig","title":"Sweet Raspberry Vinegar – Raspberry Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eRaspberry Vinegar from Belberry's Royal Selection\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eSweet Raspberry Vinegar is a sweet and fruity raspberry vinegar from Belgium, based on white wine vinegar with the pulp of ripe raspberries. Not a harsh everyday vinegar, but a fine, berry-like companion for green asparagus, goat cheese, and leaf salads.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eRaspberry vinegar\u003c\/strong\u003e from Belberry is a sweet and fruity fruit vinegar from the Royal Selection line, produced in Kortrijk, West Flanders. In the 200 ml bottle, you'll find a berry-flavored vinegar variation made from white wine vinegar and raspberry fruit pulp — not harsh acidity, but a soft fruit fullness that happily pairs with walnut oil.\u003c\/p\u003e\n\u003ch3\u003eDeep red, berry-soft, with a fine edge\u003c\/h3\u003e\n\u003cp\u003eIn the glass, the raspberry vinegar glows ruby red, and as soon as you open it, the scent of ripe berries wafts into your nose. The fruit pulp brings the full berry flavor, while the white wine vinegar keeps the acidity at a pleasant middle ground.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Sweet Raspberry Vinegar is sweet-sour and surprisingly soft, with a deep berry spice that lingers longer than the acidity would suggest. Sweet, fruity, with a fine edge — a vinegar you can even taste pure from a spoon to get to know it.\u003c\/p\u003e\n\u003ch3\u003eWe like it with green asparagus and warm goat cheese\u003c\/h3\u003e\n\u003cp\u003eThe classic stage is the vinaigrette: three parts walnut oil, one part raspberry vinegar, a pinch of salt, freshly ground pepper, a hint of honey. The result is a dressing that perfectly complements green asparagus in season from April to June, warm goat cheese on toast, or colorful leaf salads with walnuts.\u003c\/p\u003e\n\u003cp\u003eWe particularly enjoy this vinegar with a small cheese platter featuring aged Chèvre and pan-fried chicken breast fillet — the berry note enhances the roasted flavor. In summer, we also find it delicious with a salad of arugula, fresh strawberries, and shaved Parmesan; a few drops as a finish are enough.\u003c\/p\u003e\n\u003cp\u003eAnd it also works in sweet dishes: a splash over rice pudding, quark dishes, or raspberry sorbet turns a simple dessert into a subtle highlight. For those who dare, try it in a Gin Tonic — with a raspberry on the rim of the glass, it makes a fine aperitif. Shake before use, as the fruit pulp settles when still.\u003c\/p\u003e\n\u003ch3\u003eKortrijk, two generations and a royal family\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is located in Kortrijk, a city in West Flanders. There, in 1956, André Vandererfven took over a small gourmet shop from the late 19th century. Instead of just trading in purchased goods, he began to make preserves and jams himself — a step that still characterizes the company today.\u003c\/p\u003e\n\u003cp\u003eSince 1990, his son Thierry has been expanding the Royal Selection line — preserves, fruit sauces, ketchups, and fruit vinegars like the Sweet Raspberry Vinegar. The products are made without preservatives and are now found in delicatessens and upscale hotels around the world. The citrus marmalades, which Queen Paola particularly enjoys, have earned Belberry the title of purveyor to the Belgian royal family. Quite impressive.\u003c\/p\u003e\n\u003cp\u003eIf you'd like to explore more of the line, you'll find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe complete Belberry range\u003c\/a\u003e with us — for example, the exotic \u003ca href=\"\/en\/products\/belberry-cameroon-mango-vinegar-mangoessig\"\u003eCameroon Mango Vinegar\u003c\/a\u003e, the clear, citrusy \u003ca href=\"\/en\/products\/belberry-japanese-yuzu-vinegar-essig\"\u003eJapanese Yuzu Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our assortment.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071224406350,"sku":"046VIA2304","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Belberry-Sweet-Raspberry-Vinegar.jpg?v=1750980559"},{"product_id":"belberry-japanese-yuzu-vinegar-essig","title":"Japanese Yuzu Vinegar – Vinegar","description":"\u003ch2 id=\"speakable-headline\"\u003eYuzu Vinegar from the Royal Selection by Belberry\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eJapanese Yuzu Vinegar is a Belgian fruit vinegar based on vinegar with the juice of the Japanese yuzu citrus fruit. A clear, floral, and lemony vinegar – between lime and mandarin – for fish, seafood, and sorbets.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eYuzu Vinegar\u003c\/strong\u003e by Belberry is a fruity, clear fruit vinegar from the Royal Selection line, produced in Kortrijk in West Flanders. In the 200 ml bottle, you will find the encounter of two worlds: a mild vinegar from Belgium and the juice of the yuzu, that yellow citrus fruit which grows on slender trees in Japan's Kyushu and has perfumed kitchens, teas, and winter baths there for centuries.\u003c\/p\u003e\n\u003ch3\u003eBetween lime, mandarin, and a fine bitter note\u003c\/h3\u003e\n\u003cp\u003eThe aroma of the yuzu is distinctive and complex, and the vinegar carries it well: a scent of citrus blossoms, a hint of grapefruit, less acidic than lemon, and less sweet than mandarin. The yuzu contains only about two-thirds of the acid of a lemon; a kilo of fruit yields only about 100 ml of juice.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Japanese Yuzu Vinegar is clear and vibrant, with a fine bitter trace that underscores its aperitif character. Floral, fresh, and subtly spicy – a vinegar that makes little impression in the bottle but even more on the plate.\u003c\/p\u003e\n\u003ch3\u003eOver fish, poultry, and sorbet\u003c\/h3\u003e\n\u003cp\u003eYuzu vinegar loves the lighter side of cooking: with raw fish as a ponzu-like note, with seafood, or with pan-seared salmon or chicken. A few drops over sautéed scallops or sashimi elevate the dish to a new level without overpowering it.\u003c\/p\u003e\n\u003cp\u003eIn desserts, this vinegar opens another door: a splash over lemon sorbet, mango quark, or coconut panna cotta provides a fresh depth that you wouldn't otherwise get from lime. A teaspoon of yuzu vinegar in a glass of Prosecco or tonic water with ice makes a fine aperitif for mild evenings.\u003c\/p\u003e\n\u003cp\u003eA vinaigrette for arugula, fennel, and orange segments is the classic method: three parts mild olive oil, one part yuzu vinegar, a touch of honey, salt, and pepper. Shake before use and store in a cool, dark place after opening – this keeps the citrus aroma vibrant for a long time.\u003c\/p\u003e\n\u003cp\u003eIt is worth taking a look at the ingredient list: while its siblings in the line contain 30 percent fruit pulp, the Yuzu Vinegar contains 24 percent juice, which is a substantial amount for this raw material. It is thickened with starch instead of pectin, which is why it appears clearer in the glass than its pulpy relatives. There are no preservatives involved here either.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, two generations, and an unusual citrus fruit\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is based in Kortrijk in West Flanders, where André Vandererfven took over a small gourmet shop from the late 19th century in 1956. His son Thierry has been expanding the Royal Selection line since 1990 – jams, fruit sauces, ketchups, and fruit vinegars, all without preservatives.\u003c\/p\u003e\n\u003cp\u003eThe yuzu itself is an ancient fruit from the Yangtze basin in China that arrived in Japan around 1,300 years ago. Today, the majority is grown in the Kochi and Tokushima prefectures, with the harvest running from October to January. In Europe, fresh yuzu is a rarity; the price per kilo is often over 50 euros. The fact that Belberry brings this fruit into a Belgian vinegar is a beautiful little culinary bridge between Belgium and Japan.\u003c\/p\u003e\n\u003cp\u003eThe citrus marmalades, which Queen Paola particularly likes, have earned Belberry the title of Royal Warrant Holder of the Belgian Royal Family. Quite an achievement. If you would like to taste your way through the line, you can find \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ethe entire Belberry assortment\u003c\/a\u003e here – for example, the \u003ca href=\"\/en\/products\/belberry-kalamansi-citrus-vinegar-essig\"\u003eKalamansi Citrus Vinegar\u003c\/a\u003e, the \u003ca href=\"\/en\/products\/belberry-sweet-raspberry-vinegar-himbeeressig\"\u003eSweet Raspberry Vinegar\u003c\/a\u003e, or other \u003ca href=\"\/en\/collections\/fruchtessig\"\u003efruit vinegars\u003c\/a\u003e from our range.\u003c\/p\u003e","brand":"Belberry Fine Food Creators","offers":[{"title":"200 ml","offer_id":53071252488526,"sku":"046VIA3029","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/belberry-japanese-yuzu-vinegar.jpg?v=1750981143"},{"product_id":"belberry-marokkanische-salzzitronen","title":"Moroccan Preserved Lemons","description":"\u003ch2 id=\"speakable-headline\"\u003eMoroccan-style Preserved Lemons from Kortrijk\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMoroccan preserved lemons are whole lemons that have been cured for weeks in a sea salt brine with rosemary. This process removes their bitterness and imparts a dense, salty-citrus seasoning that is milder than fresh juice. The ideal seasoning for tagine, couscous, fish, and lamb.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePreserved lemons\u003c\/strong\u003e are citrus fruits pickled in brine and are the essential condiment of North African cuisine. Belberry pickles them in the West Flemish town of Kortrijk: fully ripe lemons, scored and left to rest for several weeks in a brine of sea salt and a hint of rosemary. The label lists 55% lemons, 41% water, 3.95% sea salt, and 0.05% rosemary—four ingredients, that is all it takes. The seasoning comes primarily from the peel, which is where the aroma resides.\u003c\/p\u003e\n\n\u003ch3\u003eSalty, lemony, without the bitterness\u003c\/h3\u003e\n\u003cp\u003eThe weeks spent in the brine transform the fruit: the bitter compounds of the peel break down, leaving behind a calm, salty-lemony seasoning with a long finish.\u003c\/p\u003e\n\u003cp\u003eIn the jar, the fruits are golden yellow in a brine that becomes thick and slightly cloudy with maturation. The peel becomes soft and can be finely diced with a knife; the flesh is significantly saltier and is best suited for robust braised dishes. Lemony, salty, aged—the preserved lemon seasons differently than fresh juice; it is denser and rounder, and it remains distinct in the dish even after an hour of simmering.\u003c\/p\u003e\n\n\u003ch3\u003eFor tagine, couscous, and pan-fried fish\u003c\/h3\u003e\n\u003cp\u003ePreserved lemons like savory, slow-cooked dishes: chicken, lamb, fish, seafood—anything that spends time in the pot. One or two quarters are enough for an entire stew.\u003c\/p\u003e\n\u003cp\u003eHere is how to do it: Remove a quarter from the jar, scrape off the flesh with a spoon, and finely dice the peel. Add it early to a chicken tagine with olives and ginger, stir it into couscous, or scatter it over pan-fried sea bass. It also pairs well with lentils, beef goulash, and braised root vegetables.\u003c\/p\u003e\n\u003cp\u003eBecause the fruit already contains salt—10.7 grams per 100 grams—season your dish sparingly at first and adjust to taste at the end. The finely diced peel also works well cold: mixed into crème fraîche with sesame and mint, it makes a dip for flatbread; in potato salad, it adds a bright highlight. And please do not discard the thick brine; it replaces vinegar in a salad dressing.\u003c\/p\u003e\n\n\u003ch3\u003eKortrijk, a royal house, and an old culinary tradition\u003c\/h3\u003e\n\u003cp\u003eBelberry Fine Food Creators is located in Kortrijk-Marke in West Flanders, where André Vandererfven took over a small delicatessen in 1956 and began cooking himself. His son Thierry, a trained chef, has been running the house since the nineties and has expanded the range beyond jams to include sauces, ketchups, and fruit vinegars. He prefers to recruit his staff from among cooks, bakers, and pastry chefs, according to Thierry—those who have mastered the craft are better able to taste when something is ready.\u003c\/p\u003e\n\u003cp\u003ePickling in salt is both an everyday necessity and an art of preservation in Morocco: lemons are abundant there in winter, and the brine keeps the harvest fresh well into the summer. Belberry adopts this process without accelerating it—fully ripe fruits, sea salt, rosemary, water, and several weeks of time, entirely without preservatives. The citrus marmalades of the house, which Queen Paola particularly appreciates, have earned Belberry the title of Purveyor to the Belgian Royal Household. Quite an achievement.\u003c\/p\u003e\n\u003cp\u003eAfter opening, store in the refrigerator and ensure that the fruits remain covered by the brine; they will then keep for many weeks. If you would like to continue sampling the house's offerings, you can find the \u003ca href=\"\/en\/collections\/belberry-fine-food-creators\"\u003ecomplete Belberry range\u003c\/a\u003e, along with French preserved lemons from Rue Traversette for comparison, and other \u003ca href=\"\/en\/collections\/kompott-eingemachtes\"\u003ecompotes and preserves\u003c\/a\u003e on our shelves.\u003c\/p\u003e\n\n\u003cp\u003eContent 625 g – Drained weight 325 g\u003c\/p\u003e\n","brand":"Belberry Fine Food Creators","offers":[{"title":"625 g \/ 325 g","offer_id":53071261499726,"sku":"046VIA7782","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/salzzitronen-belberry.jpg?v=1750981401"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/belberry-essig.jpg?v=1768299232","url":"https:\/\/norgutes.com\/en\/collections\/belberry-fine-food-creators.oembed","provider":"nur Gutes","version":"1.0","type":"link"}