Fruit Terrine

Fruit Terrine

Serves 4


  • 115g (4 oz) cherries
  • 115g (4 oz) cup grapes
  • 1 mango
  • ¼ melon
  • 5ml (1 tsp) Gelozone
  • 285ml (10fl oz) fruit juice

Gelozone is the vegetarian equivalent of gelatine. Use fruit juice from a carton rather than freshly squeezed as this is slightly less acidic. Other fruits can be substituted, such as pear, peach, sharon fruit, bananas and strawberries.


  1. Peel and stone the fruit and dice the mango and melon. Layer the fruit in a terrine or loaf tin.
  2. Mix the Gelozone with the fruit juice in a pan and stir until dissolved.
  3. Bring just to the boil then pour over the fruit in the terrine while still hot.
  4. Refrigerate until set, then serve cut into slices.