In half pint mason jars, create layers of fruit, starting with pineapple at the base, followed by the rest of the fruit in the order listed in the ingredients.
Whisk honey, lemon juice, and poppyseeds, then pour 1 1/2 to 2 tablespoons over each jar in a circular motion. Seal jars, then tip upside down so that marinade goes through all layers.
Refrigerate for 3-4 days, remove when you want to eat, and tip jar once more upside down to distribute juices.