The pear is any of several tree and shrub species of genus Pyrus, in the family Rosaceae.
It is also the name of the pomaceous fruit of these trees. Several species of pear are valued for their edible fruit, while others are cultivated as ornamental trees.
The fruit is composed of the receptacle or upper end of the flower-stalk (the so-called calyx tube) greatly dilated. Enclosed within its cellular flesh is the true fruit: five cartilaginous carpels, known colloquially as the "core". From the upper rim of the receptacle are given off the five sepals, the five petals, and the very numerous stamens.
Pears and apples cannot always be distinguished by the form of the fruit; some pears look very much like some apples, e.g. the nashi pear. One major difference is that the flesh of pear fruit contains stone cells.
Pears are consumed fresh, canned, as juice, and dried. The juice can also be used in jellies and jams, usually in combination with other fruits or berries. Fermented pear juice is called perry or pear cider.
The culinary or cooking pear is green but dry and hard, and only edible after several hours of cooking. Two Dutch cultivars are "Gieser Wildeman" (a sweet variety) and "Saint Remy" (slightly sour).