Melon and Yogurt Cream
Scoop out 20 melon balls with a melon baller. Puree remaining melon flesh with orange juice in a blender. Stir in yogurt and dried apricot. Refrigerate until chilled, about 1 hour.
Halve pomegranate and press out seeds.
Divide yogurt-melon mixture among bowls, sprinkle with melon balls, lemon balm, cashews and pomegranate seeds.