Berry and Banana Terrine

This berry and banana terrine is an easy and beautiful way to serve summer berries with bananas for added sweetness. Think Jello but packed with fruit. And instead of neon artificial colored Jello, you use unflavored gelatin with white grape juice – a healthier, prettier, and tastier alternative.

  • Prep: 15 minutes
  • Yield: Serves 6-8


  • 2 envelopes (1/4 ounce each) unflavored gelatin
  • 2 cups white grape juice
  • 1/2 cup white granulated sugar
  • 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, sliced strawberries, blueberries, raspberries, and blackberries)


Put 1/4 cup grape juice into a small bowl. Sprinkle the gelatin over the grape juice and let sit for 2 to 3 minutes while the gelatin softens.

Put 1/4 cup of grape juice and the 1/2 cup of sugar into a saucepan and heat on medium high heat until the sugar has dissolved. Remove from heat and stir in the gelatin mixture until it has dissolved. Stir in the remaining 1 1/2 cups of grape juice.

3 Put the berries and banana slices in a 4x8 loaf pan. Pour the grape juice mixture over the berries, and press down on the berries to submerge them into the juice/gelatin mixture.

4 Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.

5 To un-mold, fill a basin half-way with hot water. Carefully lower the bottom of the loaf pan into the hot water and hold for 5 seconds. This will melt the gelatin at the edge of the pan, helping it to release.

Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake a little to release the mold.

Slice to serve. Serve with whipped cream.

Adapted from Martha Stewart's now defunct Everyday Food magazine.


Vegan version made with agar from Fatfree Vegan Kitchen.

Main Ingredients