- 1 Pure Flavor® Alonna™ Canary Melon, cut into cubes
- 3 cloves garlic, minced
- 1 lb bacon, cut into pieces
- 1 red Thai chili, finely sliced
- ½ cup cashews, finely chopped
- 1 tbsp brown sugar
- Lime, sliced for garnish
- Salt, to taste
Cook bacon in a large skillet over medium heat for about 10 minutes or until crisp. Transfer the bacon to a paper towel & pat dry. Remove all but 1 tablespoon of bacon fat from the skillet.
In the same skillet, cook garlic & Thai chili over medium heat, then add cashews and sauté until lightly toasted. Remove from heat and toss in the bacon, brown sugar, and salt to taste.
Arrange the melon on a dish, top with the warm crumble, add lime slices for garnish, and serve.