This is the Tarami Torokeru Ajiwai Gohobi Pink Grapefruit Jelly. It used grapefruit juice from Mexico and grapefruit flesh from Japan, and superceded the Honkaku version, marketing itself as being suitable for being eaten at room temperature or chilled for a jelly experience, or frozen for a sherbet experience.

The jelly had a translucent pink-orange hue and a sweet grapefruit aroma, occupying the top half of the cup, with four half-segments of grapefruit flesh at the base. Consumed chilled, the jelly had a firmer, set texture compared to the honkaku version, yet it remained smooth and soft, cutting through easily. Its firmer texture lacked the immediate melting mouthfeel, possibly designed for those who prefer eating the jelly frozen for a sherbet experience. Despite this, the jelly offered a similar rich pink grapefruit flavour, but with notably increased sweetness and without the fresh acidity of the honkaku version, while retaining the characteristic hint of bitterness in the finish. The segments of flesh provided a firm texture, akin to fresh fruit, though with more broken segments than the honkaku version, offering a pop of acidity without being sour or bitter. Eaten together, the jelly and grapefruit segments created refreshing textures and flavours, and though we prefer the honkaku version, it remained worth repurchasing.

This Tarami Torokeru Ajiwai Gohobi Pink Grapefruit Jelly contained 200 g. It was produced in Japan and purchased in Sydney, Australia in 2024.