North American pear trees belong to one of these botanical groups. Pyrus communis, the common European pear, P pyrifolia, the oriental sand pear, and various cultivars that are crosses between the two species.
Like the peach and apple, the pear was brought to North America by coloniests who planted the European varieties, known collectively as butter pears because of their smooth, silky fresh. Fire blight a bacterial diseases that kills fruit and new tree growth, attacked butter pear or chards. Oriental pear types, called sand pears because of their gritty flesh, were found to be resistant to the disease. Eventually, hybrid varieties were developed that combined butter pear quality with sand pear resistance to the blight. Kieffer and Leconte pears are the best known of these hybrids. Bartlett, Anjou, Bosc, and Comice are among the cultivars developed from European types.
The pear is usually propagated by budding the desired variety into seeding stocks. Dwarf trees are produced by grafting pear onto quince roots. Most pear varieties require cross pollination. Trees begin to produce at 5 to 7 years, reaching full production when they are 12 to 15 years of age. The pear's growth and flowering habits resemble those of the apple, but the pear is not as hardy.
Many kind of pear fruit types:
