Berry and Banana Terrine

Beautiful summer berry and banana terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.

Photography Credit: Elise Bauer

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.

Berry and Banana Terrine Recipe

  • Prep time: 15 minutes
  • Chilling time: 3 hours
  • 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.

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


Vegan version made with agar from Fatfree Vegan Kitchen.

Showing 4 of 21 Comments

  • Alisha

    Hello, I was just wondering if this needs to be served and eaten the same day it’s made or will it last a few days in the fridge? I’ve never made something like this and I don’t know how well homemade gelatin keeps.

  • Susan

    This is just what I have been looking for! It looks amazing!
    Do you think it would work with a rose sparkling wine instead of the grape juice? :D

    Worth a try! Let us know how it turns out if you go for it. ~Elise

  • Laila

    Thought you would like to know the terrine was a big hit, especially with me. It set well.
    Everyone was impressed by the presentation and it was absolutely delicious. The Terrine was so delicious – people came around for seconds.
    Thank you so much for the wonderful recipe idea.

  • Laila

    Hi from New Zealand, Christchurch.
    I was given a task of making cake for a birthday tonight.
    I made a chocolate and almond cake, when I was surfing the net for a fruit salad I came across to this site. I made this recipe just now.
    When I was shopping for the ingredients in the supermarket (New World) couldn’t find white grape juice. I found sparkling white grape juice (Grapetiser), and used it. And used strawberries, cherries, banana, red currants and blueberries. Now I hope it sets and I don’t get embarrassed in front of family and friends in the party. I will keep my fingers crossed.

  • Ken

    Will this freeze well, after it sets? I’ve never had reason for freezing “Jello” before.

    No idea. We don’t freeze it. ~Elise

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