A Fruit Lambic gets its name from the fact that it has fruit added after the fermentation has begun, and the fruit added is generally reflected in the beer's name.
Added fruits can be peach, cherry, apple, black currant, or raspberry. Malt and hop characters are generally low in this style, with the fruit flavor often dominating the flavor profile. Often moderate to high in acidity and low to moderate in sourness.
Best served cool, at 46-54 degrees, in a champagne flute, beer snifter, or a stemmed tulip glass.