Categories: Fruits, Desserts, Salads 
      Yield: 8 servings 
  
----------------------------------TERRINE---------------------------------- 
      4 pk Unflavored gelatin 
      4 c  White grape juice 
      3 c  Sliced strawberries 
      2    Kiwis; peeled and sliced 
      1    Mango; peeled, thin wedges 
      1    Papaya; peeled, thin wedges 
 
----------------------------------DRESSING---------------------------------- 
    1/4 c  Honey 
    1/2 c  Mayonnaise 
    1/2 c  Whipping cream; whipped 
      2 tb Fruit puree (raspberry) 
           Mint sprigs 
           Additional fresh fruit 
  
  To make terrine, soften gelatin in 2 cups grape juice. Heat over low heat 
  until dissolved. Stir in remaining 2 cups grape juice. Cool until slightly 
  thickened. Place 9-inch loaf pan in larger pan filled with ice cubes. Pour 
  small amount of gelatin mixture in bottom of pan to form thin layer. 
  Arrange half of strawberry slices and all of kiwi slices in decorative 
  pattern, handling kiwis as little as possible. Allow to set. Carefully, 
  again without handling too much, arrange mango slices over surface to form 
  another layer. Spoon over more gelatin mixture to cover fruit. Again, allow 
  to set. Top with layer of remaining sliced strawberries. Spoon over more 
  gelatin mixture to cover berries. Allow to set. Top with papaya slices. 
  Pour over remaining gelatin mixture. Chill until completely set. 
   
  To make dressing, blend honey, mayonnaise and whipped cream. Add fruit 
  puree. Unmold terrine onto serving platter and cut into slices about 
  3/4-inch thick. Serve each slice with dollop of dressing. Garnish with mint 
  sprigs and more fresh fruit, if desired. 
   
  (C) 1992 The Los Angeles Times