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.

Berry and Banana Terrine Recipe

  • Prep time: 3 hours, 10 minutes
  • Yield: Serves 6-8.


  • 2 envelopes (1/4 ounce each) unflavored gelatin
  • 2 cups white grape juice
  • 1/2 cup sugar
  • 5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, strawberries, blueberries, raspberries, and blackberries)


1 In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.

2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.

3 Place berries in a 4-by-8-inch (6 cup capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary.) Refrigerate until firm, at least 3 hours.

4 To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to relase. Slice to serve.

Serve with whipped cream.

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Adapted from Everyday Food.

Vegan version made with agar from Fatfree Vegan Kitchen.

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Showing 4 of 25 Comments

  • Rose

    Elise this recipe looks lovely. It being winter here Down Under I’d need to use frozen berries — I am wondering if they would work if defrosted and well dried with paper towel?

  • Elise

    Hi Rose, this should work with any berry that defrosts well, blueberries and blackberries for example. I’ve never tried freezing strawberries, so don’t know about those.

  • Rose

    Elise, I’ll let you know how the recipe goes with frozen berries. Fresh strawberries are always available in my part of Australia, so I’ll let you know how this goes. Cheers!

  • Stacey S

    This will definitely be made for this Fourth of July…such a refreshing dessert for a hot Louisiana summer day!

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