Over 3000 cultivars of the pear are known. The following is a list of the more common and important cultivars, with the year and place of origin (where documented) and an indication of whether the pears are for cooking, eating, canning, drying or making perry. Those varieties marked have gained the Royal Horticultural Society's Award of Garden Merit. Those varieties marked FCC have gained the Royal Horticulatural Society's First Class Certificate.
Perry pears may be far too sour or bitter for fresh eating, but are used for making perry, the pear equivalent of the alcoholic beverage apple cider. Some pears (especially older ones from the U.S. and Canada) are used for both cider and eating purposes.