Beautiful summer berry and banana dessert terrine, a gelatin and white grape juice base, filled with fresh berries and bananas.
Photography Credit: Elise Bauer
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!
Recipe and photos updated, first published 2006
Berry and Banana Terrine Recipe
- 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 4×8 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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