If you are using clear candi, save your money and use table sugar. There is functionally no difference. Forbidden fruit is actually a BDSA yeast originally used by Hoegaarden but not in their famous witbier. If you want it true to style, use a witbier yeast. If you really don't care, you'll get excellent results from FF.
On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.