Combine the watermelon and one-third of the mint in an airtight container and refrigerate overnight.
Mix together the chile de arbol, salt and sugar. Finely chop the remaining mint.
Arrange the watermelon on a plate and sprinkle with the chile de arbol mixture. Top with the mint, orange zest and watermelon candy. Enjoy ice cold.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Tapa Tapa
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