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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.