This is a beautiful and surprisingly harmonious combination. Years ago we paired the tomato and the pineapple together as a condiment and discovered that the two different levels of of acidity and sweetness balanced each other quite nicely. This time we decided to compress both fruits without applying any heat to preserve the natural juices and flavors. We then used our fruit glue (aka pectin/calcium blend) to assemble the layers pictured to the right. The only question now is what to pair with this early summer terrine.