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The types of pears in most stores fall into two groups: European pears such as Bartlett, Bosc and Anjou, and the rounder, crisp Asian pears. NC State Extension describes the European pear as the familiar teardrop-shaped fruit and Asian pears as crispy and juicy but tart by comparison. USDA FoodData Central lists five pear varieties by name, and in its SR Legacy data a sliced cup of Bartlett, Bosc or green Anjou lists about 4.3 grams of fiber, 16% of the FDA Daily Value. This guide covers the pear varieties USDA lists, with two tables, per sliced cup and per 100 grams, and FDC IDs. For the single-fruit overview, see our pears guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- NC State Extension lists the European pear (Pyrus communis) and Asian pears (Pyrus pyrifolia), both in the rose family (Rosaceae).
- USDA SR Legacy names Bartlett, Bosc, green Anjou, red Anjou and Asian pears, plus a general raw pear entry.
- Per sliced cup, the European varieties list 4.2 to 4.3 grams of fiber and 87 to 94 calories in USDA data.
- Asian pears list the fewest calories per 100 grams in USDA data, 42, and the most water, 88.2 grams.
- Colorado State University Extension explains that European pears are picked hard and ripened off the tree, while NC State Extension says Asian pears should ripen on the tree.
What are the main types of pears?
NC State Extension describes the common or European pear, Pyrus communis, as a deciduous tree in the rose family (Rosaceae) that produces the familiar, teardrop-shaped fruit seen in stores, and notes that many cultivars are available with varying sizes, shapes and colors. NC State Extension’s page on Pyrus pyrifolia lists the common names apple pear, Chinese pear and Chinese sand pear, and says there are at least 3000 varieties.
University of Maryland Extension calls apples and pears pome fruits in its home-garden fruit guidance. Our types of apples guide covers apples, and stone fruits covers the drupes.
European pear varieties with USDA entries
Bartlett
Colorado State University Extension notes that Bartlett and other yellow pears change to yellow as they ripen, and that Bartlett detaches easily from the tree when ready to pick. In USDA SR Legacy data, a sliced cup of Bartlett lists about 88 calories and 4.3 grams of fiber.
Anjou, green and red
Anjou pears do not change color as they ripen, according to Colorado State University Extension, and some pears such as Anjou are chilled before ripening. USDA SR Legacy lists green and red Anjou separately; per sliced cup, red Anjou lists the most vitamin C of the European entries, about 7.3 milligrams, or 8% of the FDA Daily Value.
Bosc
Colorado State University Extension says Bosc pears are always difficult to separate from the tree, so pickers may clip the stems, and that Bosc, like Anjou, is chilled before ripening. In USDA SR Legacy data, a sliced cup of Bosc lists about 94 calories and 14.3 grams of total sugars, the highest of the pear entries.
Asian pears
NC State Extension describes Asian pears as firm fruit, with tan skin with speckles or yellow-green smooth skin, a gritty texture and an astringent aftertaste. The same page contrasts the rough, russet-colored Japanese types with the smooth yellow or green Chinese types, and says Asian pears should ripen on the tree, unlike European pears. USDA SR Legacy gives Asian pears per 100 grams only: 42 calories, 3.6 grams of fiber and 88.2 grams of water.
Other pear varieties without a USDA entry
NC State Extension lists more pear varieties grown in home gardens, none of which has its own USDA entry: Seckel, Kieffer, Magness, Moonglow, Harrow Sweet and Potomac among the European types, and Hosui, Kosui and Shin Li among the Asian types. The extension page adds that fruit production is strongest when two or more varieties are planted together as reciprocal pollinizers.
USDA nutrients per sliced cup
The table ranks the five USDA SR Legacy pear entries that have a sliced-cup portion (140 grams) by fiber. Percent Daily Value uses the FDA reference amounts in 21 CFR 101.9: fiber 28 grams, potassium 4,700 milligrams, vitamin C 90 milligrams and vitamin K 120 micrograms.
| Food (USDA FDC ID) | Serving | Calories | Carbohydrate | Fiber | Sugars | Potassium | Vitamin C | Vitamin K |
|---|---|---|---|---|---|---|---|---|
| Pears, raw, bartlett (167776) | 1 cup sliced, 140 g | 88 | 21.0 g | 4.3 g (16%) | 13.6 g | 141 mg (3%) | 6.2 mg (7%) | 5.3 mcg (4%) |
| Pears, raw, bosc (167778) | 1 cup sliced, 140 g | 94 | 22.5 g | 4.3 g (16%) | 14.3 g | 171 mg (4%) | 3.9 mg (4%) | 7.3 mcg (6%) |
| Pears, raw, green anjou (167779) | 1 cup sliced, 140 g | 92 | 22.1 g | 4.3 g (16%) | 13.6 g | 178 mg (4%) | 6.2 mg (7%) | 6.0 mcg (5%) |
| Pears, raw (169118) | 1 cup sliced, 140 g | 80 | 21.3 g | 4.3 g (16%) | 13.7 g | 162 mg (3%) | 6.0 mg (7%) | 6.2 mcg (5%) |
| Pears, raw, red anjou (167777) | 1 cup sliced, 140 g | 87 | 20.9 g | 4.2 g (15%) | 13.4 g | 172 mg (4%) | 7.3 mg (8%) | 6.9 mcg (6%) |
In USDA data the European pear varieties are close: every one lists 4.2 to 4.3 grams of fiber per cup, with green Anjou highest in potassium. The FDA Daily Values are labeling reference amounts for a 2,000-calorie diet, not personal targets, and a Nutrition Facts label on packaged pear products may show different numbers. Our high-fiber fruits list compares pears with other fruit.
USDA nutrients per 100 grams
Per 100 grams, USDA SR Legacy gives Asian pears 42 calories and 7.0 grams of total sugars against 62 to 67 calories and 9.5 to 10.2 grams for the named European varieties.
| Food per 100 g (USDA FDC ID) | Calories | Water | Carbohydrate | Sugars | Fiber | Potassium | Vitamin C | Vitamin K |
|---|---|---|---|---|---|---|---|---|
| Pears, asian, raw (168177) | 42 | 88.2 g | 10.7 g | 7.0 g | 3.6 g | 121 mg | 3.8 mg | 4.5 mcg |
| Pears, raw, bartlett (167776) | 63 | 84.1 g | 15.0 g | 9.7 g | 3.1 g | 101 mg | 4.4 mg | 3.8 mcg |
| Pears, raw, bosc (167778) | 67 | 83.2 g | 16.1 g | 10.2 g | 3.1 g | 122 mg | 2.8 mg | 5.2 mcg |
| Pears, raw, green anjou (167779) | 66 | 83.3 g | 15.8 g | 9.7 g | 3.1 g | 127 mg | 4.4 mg | 4.3 mcg |
| Pears, raw (169118) | 57 | 84.0 g | 15.2 g | 9.8 g | 3.1 g | 116 mg | 4.3 mg | 4.4 mcg |
| Pears, raw, red anjou (167777) | 62 | 84.2 g | 14.9 g | 9.5 g | 3.0 g | 123 mg | 5.2 mg | 4.9 mcg |
For more context see our low-calorie fruits, low-sugar fruits and fructose foods list. NIDDK lists certain fruits, including apples, peaches and pears, among foods with carbohydrates that may lead to excess gas, and suggests talking with your doctor about your diet; our gas guide has more.
How pear varieties ripen
Colorado State University Extension explains that pears left on the tree ripen from the inside out, so the inside is often brown mush by the time the outside is ready, while pears picked slightly immature ripen uniformly with smoother flesh. All pears should feel hard when picked, the page says, and they ripen indoors at room temperature, 65 to 75 degrees F.
- Color change: Bartlett turns yellow as it ripens; Anjou does not change color, per Colorado State University Extension.
- Readiness: the same page says pears are ready when the flesh just below the stem yields evenly to gentle pressure.
- Chilling: CSU Extension says Anjou and Bosc are chilled before ripening, while Bartlett does not need it.
- Asian pears: NC State Extension says they should ripen on the tree.
Frequently Asked Questions
How many types of pears does USDA list?
USDA SR Legacy names Bartlett, Bosc, green Anjou, red Anjou and Asian pears, plus a general raw pear entry.
What is the difference between European and Asian pears?
NC State Extension describes European pears as teardrop-shaped and Asian pears as crisp, juicy and tart by comparison, with a gritty texture; USDA lists fewer calories per 100 grams for Asian pears.
Which pear varieties rank first in the USDA tables?
Per sliced cup in USDA SR Legacy data, Bartlett, Bosc and green Anjou each list about 4.3 grams, 16% of the FDA Daily Value.
How can you tell when a pear is ripe?
Colorado State University Extension says a pear is ready when the flesh just below the stem yields evenly to gentle pressure.
Why do Anjou pears stay green?
Colorado State University Extension notes that Anjou pears do not change color as they ripen, unlike Bartlett and other yellow pears.
Are pears related to apples?
NC State Extension places both in the rose family (Rosaceae), and University of Maryland Extension calls apples and pears pome fruits.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Apples: Common Varieties With USDA Nutrients, Pears Benefits: USDA Pear Nutrition, Calories and Asian Pears, High Fiber Fruits: USDA Fiber per Serving, Ranked, Stone Fruits: What Counts as a Drupe, With USDA Nutrients.