Berry and Banana Terrine

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

  • Prep time: 20 minutes
  • Chilling time: 3 hours
  • Yield: Serves 6-8


  • 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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  • Array Irene Marquez

    Wonderful results! Family loved it. I used apple juice, and it worked well. I also used slightly less sugar, and while it was great tasting, i will try to use less sugar next time. Thank you!

  • Array Terri

    Hi. I grew up in the early 70’s and was always in my neighbors kitchen and she’d make one similar to this but with lime jello and frozen mixed vegetables and she served a tiny bit of mayo on the side. It was delicious and refreshing. I’m not good at modifying recipes so if you or anyone else knows her recipe I’d love to have it….thanks for your wonderful site, Elise, you’re my first choice for new recipes! Always!

    • Array Elise Bauer

      Hi Terry, oh those jello salads! My grandmother loved making them for us. Her favorite was a lime jello salad with cucumbers, pineapple, and horseradish. It was an acquired taste (that some members of my family never acquired).

  • Array Carolyn

    This is a really fun idea. Now I’m looking around in my pantry for my own ingredient combinations.

  • Array Alida @My Little Italian Kitchen

    This is fresh and light! A great summer treat now that the fruit is abundant. I would even add a touch of alcohol like prosecco.

  • Array 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.

    • Array Elise

      Hi Alisha, it lasts several days in the fridge.

  • Array Sarah

    Reminds me of a dessert I tore out of a Gourmet magazine that is amazing and beautiful too… it has Prosecco in it, so it is a more “grown up” version.


    • 4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks’ note, below); and halved seedless grapes
    • 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
    • 2 cups Prosecco (Italian sparkling white wine)
    • 1/2 cup sugar
    • 2 teaspoons fresh lemon juice

    Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.

    Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.

    Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.

    To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

    Cooks’ notes:
    • To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel.
    • Terrine can chill up to 3 days. Unmold just before serving.

    Gourmet – August 2002

  • Array 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

  • Array 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.

  • Array 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.

  • Array 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

    • Array Kimberly

      We have frozen jello before for popsicles. I wasn’t a fan, but you might like it?

  • Array Nastya

    This recipe is wonderful!
    It is very simple, yet delicious. Everyone was impressed by the look and the taste. A perfect summer desert!

  • Array Rabia

    Elise! Great recipe! I/m 14, and look at you website everyday! But the only problem is that I cant make this because where I live (philippines) doesnt have any berries, except in the January, where there are only strawberries, that are expensive. Know any other fruits that I can make it with?

    You can try this with other fruits, just not papaya or pineapple, as the enzymes in them will keep the gelatin from gelling properly. We make this with rhubarb too. ~Elise

  • Array Melissa

    There probably isn’t any good substitute for gelatin is there? Gelatin in general is very much NOT halal (it’s almost always made out of pork) and where I live it is next to impossible to find any halal gelatin – let alone unflavored stuff… any ideas?

    There are vegetarian gelling agents like agar agar (made from seaweed) that you might want to investigate. ~Elise

  • Array marcia

    This is very good accompanying yougurt. Fresh frozen blueberries and bananas are my fave and no I don’t thaw the berries. Strawberries, grapes and mint flavoring is good too. It’s fine with only one-third cup sugar if sugar consumption is an issue. Thanks for another stand-by.

  • Array Linda

    Thanks, yet again, for a wonderful recipe! This turned out so much better than I would’ve expected. I’m a big fan of plain, unflavored gelatine (I use Knox). It’s so much better than regular jello. It was a huge hit with a dollop of cool whip on the side. I also didn’t have a loaf pan at my disposal (was also making meatloaf), so I just used an 8″ brownie pan, and it worked just as well. I just served it on a large flat plate.

  • Array SusanV

    Thanks, Elise, for the link and for the great recipe. It was a big hit at the dinner party I attended. All of the kids wanted the first (and last) slice!

  • Array Stacey S

    I made this for the festivities yesterday and it was a hit…I had fresh whipped cream on the side and the kids had it finished off before the adults even had a chance to get a slice…clever way to get some picky eaters to get some fresh fruits in their diets…I didn’t realize it was so easy to make my own jello…I may have to try this with different juices and may cut back on the sugar a little.


  • Array Atashi

    This is a simple and neat recipe. ^_^ I managed to make the terrine without burning or spilling anything… I haven’t taken a bite of it, though; it’s going to be a little snack gift to my boyfriend. I used just cherries and blueberries, but the finished product looks really good! It beckons me to eat it… Must resist.

  • Array KC

    Try peaches or pears instead of the banana.

  • Array tiggrowl

    Is there something else that goes as well in this as bananas. Bananas are not to high on my daughters to eat list and she loves fruits so it would be great to get this many into her at one time!

  • Array Christine

    Hi Elise, I made this last year and can attest to not only its beautiful presentation but its deliciousness as well! Thanks for posting it again.

  • Array Kyleen

    Strawberries freeze really well. It shouldn’t be a problem.

  • Array 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.

  • Array 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?