Florida Citrus Orange Terrine


  • 15 Florida oranges, peeled, seeded and sliced
  • 9 Florida grapefruit, peeled, seeded and sliced
  • 1 honeydew melon, peeled, seeded and sliced
  • 40 fresh strawberries, stemmed and halved
  • 6 packets Equal artificial sweetener or to taste, divided
  • 10 ounces powdered gelatin
  • 6 limes, squeezed
  • 8 ounces orange blossom honey
  • 26 ounces water

Short Crust:

  • 1 pound unsalted butter
  • 6 ounces confectioner’s sugar
  • 14 ounces cake flour
  • 1/2 ounce vanilla extract
  • 1/2 teaspoon salt
  • 1 ounce raspberry marmalade
  • 6 ounces apricot glaze


Florida Citrus Orange Terrine

To prepare the Florida Citrus Terrine, Place orange slices in a terrine mold. Sprinkle one packet of sweetener on the orange slices. Layer grapefruit slices on top of orange slices; sprinkle with one packet of sweetener. Layer melon slices on top of grapefruit slices; sprinkle with one packet of sweetener. Place strawberry halves on top of melon slices; sprinkle with one packet of sweetener.

Combine gelatin, lime juice, honey and water in mixing bowl; let stand until gelatin begins to dissolve. Heat gelatin mixture in top portion of a double boiler, stirring until gelatin is completely dissolved. Pour gelatin mixture over fruit in terrine mold. Refrigerate for several hours or until set.

To prepare the Short Crust: Melt butter; stir in sugar. Add cake flour, vanilla extract and salt; stir just until smooth dough is formed. Place the dough on a baking sheet lined with greased parchment paper or silicone non-stick baking mat. Spread the dough to measure the same dimensions as the terrine mold. Bake at 350o F. until light brown. Remove from oven; spread raspberry marmalade over Short Crust; cool completely.

Just before serving, heat apricot glaze over low heat just until melted. Unmold the terrine onto Short Crust pastry. Brush the terrine with apricot glaze. Cut into portions; serve immediately. Refrigerate leftovers.