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