This beautiful and refreshing citrus terrine is just the thing to serve at a brunch, a shower, or as dessert for an elegant dinner. While it takes a bit of time to cut up the citrus – and you’ll want to make this a day (or at least 8 hours) ahead to set up — the ingredient list is short and putting the terrine together is straightforward and fun.

Use a combination of colorful grapefruits, oranges and blood oranges – and buy an extra fruit or two so that you’re sure to have six cups of segments to fill your loaf pan.

Be sure to read Baking Together #42: Making a Citrus Terrine before starting the recipe – you’ll find tips, variations, and suggestions there.

Susie Middleton

Editor's note: For these photos, rose-scented geranium leaves were used in place of the mint.

Makes 8 to 10 servings.


  • 3 grapefruits, a mixture of ruby red, pink and yellow is nice
  • 3 large blood oranges (4 if they are smaller)
  • 3 large navel oranges
  • 2 envelopes (1/4 ounces each) unflavored powdered gelatin
  • 2 tablespoons thinly sliced mint leaves
  • Double raspberry sauce, for serving (optional)
  • Mint sprigs, for serving (optional)


1. Have ready an ungreased, 6-cup loaf pan (I use Pyrex) and make room in the fridge so the pan will be level.

2. Cut off the ends of the grapefruits and oranges. Working with one at a time, position the fruit on one end and cut away all the zest and pith, following the fruits' contours. (See photos below.) Holding the fruit in one hand over a large bowl, cut along the membranes to release the sections into the bowl. You should have 6 cups.

3. Squeeze the juice from the membranes into a 2-cup measure. Pour off enough of the collected juice from the sections to measure 1 3/4 cups and save the remainder for breakfast or a cocktail.

4. Pour 3/4 cup of the juice into a small saucepan and sprinkle the gelatin evenly over the top. Let sit until the gelatin is absorbed into the juice and plumped (no longer powdery), about 3 minutes. Cook over medium-low heat, stirring frequently, until the gelatin is dissolved and the liquid is clear, 1 to 2 minutes. Slide the pan off the heat, add the remaining 1 cup juice, and set aside to cool slightly, stirring occasionally.

5. Add the sliced mint to the citrus sections and gently toss to combine. Pile the mixture evenly into the loaf pan, leaving behind any extra juices (add those to your cocktail mix!), to fill the pan completely. Spread evenly. Slowly pour the warm (not hot) gelatin liquid over the citrus. Tap the loaf pan gently on the counter to release any air bubbles. Refrigerate until the top is no longer tacky, then cover with plastic wrap. Refrigerate until very firm, at least 8 hours or up to 2 days.

6. To unmold and serve, run a thin-bladed knife between the gelatin and the loaf pan and dip the pan into very hot water and hold for 1 minute. Place a flat serving plate over the top of the pan, grip the plate and the mold, invert, and shake gently to loosen the terrine. Repeat if necessary. Using a serrated knife, cut into 3/4 to 1-inch slices and serve with a drizzle of double raspberry sauce and/or a fresh mint sprig mint if you like.


Cut the bottom and top off of the citrus fruit first (top right). Then follow the contours of the fruit with your sharp knife to remove the skin and pitch all the way around the fruit (bottom photo). When you have a clean fruit (top left), use your sharp knife to cut segments away between the membranes of the fruit (not pictured).
Susie Middleton