Frozen pineapple, strawberries, and banana pass through a juicer into sorbet-like purees, layered one at a time in a parchment-lined mold with a freeze between each, brightened with lemon juice and maple syrup.
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Lightly brush terrine mold with oil and line with parchment paper, making sure inside of pan is covered entirely.
For first layer of terrine, process pineapple and one banana (broken into pieces) through Champion juicer using blank screen. Spoon pineapple-banana mixture into terrine mold and spread with offset spatula until surface is flat and even. Transfer terrine to freezer while preparing next layer.
For second layer, process frozen strawberries and remaining banana (broken into pieces) through Champion juicer using blank screen. Adjust flavor of blended fruit with lemon juice and maple syrup to taste, stirring well to combine. Spoon and smooth strawberry-banana mixture atop pineapple-banana mixture. Transfer terrine to freezer while preparing next layer.
For final layer, repeat previous step with frozen cherries. Add maple syrup to cherry puree and spoon atop strawberry-banana mixture. Cover terrine with plastic wrap, and freeze entire terrine until firm to touch (1 1/2 to 2 hours ).
To serve, turn terrine out of mold and remove parchment. Allow terrine to thaw slightly (about 2 minutes ) before slicing.
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