While the pudding sets up, prepare all your fresh fruit to ensure everything is ready when you need it. Dice the peaches into 3/4-inch pieces, hull and slice the strawberries into 1/4-inch rounds, slice the bananas into 1/4-inch rounds, and leave the blueberries, raspberries, and blackberries whole. I like to prep the peaches and strawberries first since they're the most labor-intensive, then do the softer berries last to minimize any crushing or browning.

Drain the canned pineapple, reserving the juice in a medium bowl. Pour the pudding mix into the pineapple juice and stir vigorously for about 1-2 minutes until the mixture thickens—you want a consistency that coats the back of a spoon. Add the fresh lemon juice and honey, stirring until fully combined and smooth. The acid from the lemon juice will brighten the vanilla flavor and help prevent the bananas from browning too quickly.

Transfer all the prepared fresh fruit from Step 1 into a large serving bowl, then add the drained pineapple chunks. Pour the vanilla pudding mixture from Step 2 over the fruit and gently fold everything together until all the fruit is coated and evenly distributed. Serve immediately or cover and refrigerate for up to 2 hours before serving—I recommend serving it chilled on a warm spring day for the best experience.