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This berry and banana terrine is one of my favorite summer desserts. It’s so pretty!
It’s packed with potpourri of berries, speckled with banana slices, and held together with a grape-juice based gelatin.
Think Jello, but a grown-up, sophisticated version, with all natural ingredients and much less sugar.
I first got the idea from a Martha Stewart recipe in her (now defunct) Every Day Food magazine from years ago. Since then we’ve made versions with rhubarb, nectarines, cherries, and pluots. Basically any easily slice-able fruit will do.
You can layer the fruit so that when you slice the terrine you get a decorative pattern (red white and blue for patriotic holidays), or do what I’ve done here and just toss them all together in a jumble.
It’s all good. Every bite comes with an explosion of fruit. Enjoy!
Want a visual step-by-step? Check out the video below!
Berry and Banana Terrine RecipePrint
- 2 envelopes (1/4 ounce each) unflavored gelatin
- 2 cups white grape juice, divided
- 1/2 cup white granulated sugar
- 6 cups of mixed fresh berries and slices of banana (berries can include blueberries, raspberries, blackberries, and sliced or quartered strawberries)
1 Soften the gelatin: Put 1/4 cup of the white 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.
2 Make grape juice gelatin base: Put another 1/4 cup of the white grape juice and a 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 fruit in loaf pan, cover with grape juice gelatin mixture: 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 Chill: Cover with plastic wrap. Chill in the refrigerator until firm, 3 hours.
5 Un-mold: 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 to 8 seconds. This will melt the gelatin at the edge of the pan, helping it to release.
Run a dull knife around the edge of the pan as well.
Place a serving platter topside down on top of the loaf pan and turn the whole thing over. Shake gently to release the mold.
Slice to serve.
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