The pear belongs to the genus Pyrus, a member of the rose family Rosaceae. Cultivation of the pear tree dates back thousands of years, making it one of the oldest domesticated fruits in the world. While the genus includes about 23 distinct species, there are thousands of individual cultivars developed globally. These cultivars display an enormous range of characteristics, extending far beyond the few varieties commonly found in grocery stores.
The Two Major Botanical Classifications
Pear cultivars are broadly divided into two primary species groups dominating global production. The first is Pyrus communis, known as the European or Western pear, originating in central and eastern Europe. These pears are defined by their classic pyriform, or “pear-shaped,” structure, with a distinct neck. The second group is Pyrus pyrifolia, referred to as the Asian, Nashi, or apple pear, native to East Asia. European varieties are picked firm and ripen off the tree to develop soft, buttery flesh, while Asian pears are ready to eat when picked and remain crisp.
Key Commercial Varieties of European Pears
The ‘Bartlett’ pear, known as ‘Williams Bon Chrétien’ in Europe, is the most widely grown cultivar worldwide. It is recognized by its classic bell shape and smooth skin that transitions from green to bright yellow when ripe. Its sweet, aromatic, and juicy flesh makes it highly versatile, suitable for fresh eating, canning, and juice.
‘Bosc’ pears are easily identified by their elongated neck and warm, cinnamon-brown russeted skin. This russeting is a natural feature, and the flesh inside is firm and dense with a distinctly woodsy, honey-sweet flavor. Because the ‘Bosc’ variety maintains its structure exceptionally well under heat, it is the preferred choice for baking, poaching, and broiling.
The ‘Anjou’ pear appears in both red and green varieties and is characterized by a shorter neck and a rounder, more robust bell-shape than the ‘Bartlett’. ‘Anjou’ pears are prized for their smooth texture, mild sweetness, and subtle lemon undertone. They are considered excellent all-purpose pears, working well for fresh consumption, cooking, and long-term storage due to their relatively long shelf life.
The ‘Comice’ variety, often called the “dessert pear,” is known for its incredibly sweet, rich flavor and fine, buttery texture. Originally cultivated in France, ‘Comice’ pears are rounder with a very short neck. Their fragile, melting flesh makes them best enjoyed fresh or paired with cheese.
Characteristics of Asian and Hybrid Pears
Asian pears (Pyrus pyrifolia) offer a different experience from their European relatives, appearing typically round and apple-like, often with russeted skin. Unlike European varieties, Asian pears ripen completely on the tree and remain firm and crunchy. This crispness is due to the high concentration of stone cells (sclereids) in their flesh, which also imparts a slight grittiness.
These pears are very juicy due to their high water content, leading to common names like Nashi (meaning “pear” in Japanese) and “sand pear.” Popular Asian cultivars include ‘Hosui,’ known for its juicy sweetness and golden-russet skin, and ‘Shinseiki,’ which is yellow-skinned, mild, and crisp.
Hybrid pears represent a cross between the two major species, blending their characteristics into new varieties. The ‘Kieffer’ pear, for example, was created to possess the crispness and disease resistance of the Asian pear while retaining the traditional European shape and flavor profile. These hybrid varieties often result in hardier trees and fruits that are excellent for cooking and canning, leveraging the best attributes of both parent species.
Beyond the Fruit Bowl: Ornamental and Culinary Pears
The scope of the Pyrus genus extends well beyond the fresh-eating market, encompassing varieties grown for specialized uses or aesthetic qualities. Perry pears are a specific Pyrus communis cultivar that produces fruit too astringent or hard for fresh consumption. These small, often bitter fruits are instead pressed and fermented to create perry, a traditional pear cider, particularly in Europe.
Other varieties are classified as “cooking pears,” such as the ‘Curé’ pear, which have a naturally firm, dense flesh that resists breaking down during long cooking times. This hard structure makes them ideal for baking, preserving, or canning, as they retain their shape where softer dessert pears would turn to mush.
Finally, ornamental pear trees, such as the widely planted ‘Bradford’ pear (Pyrus calleryana), are cultivated not for their fruit but for their showy spring blossoms and vibrant autumn foliage. These trees typically produce very small, inedible fruit, emphasizing their role as landscape features rather than sources of food.