Berry and Banana Terrine

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

Ingredients

• 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)

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