There are over three thousand pear varieties worldwide, and ten commonly grow in the United States. Pears are classified as a pome fruit. Trees of Pyrus grow best in cold and wet climates, with rich loamy soil. It can take three to seven years for a pear tree to bear fruit. In the Fall 2022 Economic Botany course at Delta State University, one group studied six different pears species/varieties: the common/European pear (Pyrus communis L.), Bartlett (Pyrus communis ‘Williams' Bon Chrétien’), green and red D’Anjou (Pyrus communis 'Anjou'), Bosc (Pyrus communis ‘Bosc’), and Asian pears (Pyrus pyrifolia). Similarities and differences for each pear type were noted. Unique characteristics include the time of harvest, color, overall shape, and nutrients. Pears are harvested throughout the year. The Asian pear had the shortest harvest period (August through September). In comparison, the red and green D’Anjou had the longest harvest season (October to July). The red D’Anjou and common pear shapes are typically longer while the green D’Anjou and Asian pear tend to be rounder. The Bosc and Bartlett pears typically are a golden color and have a pyriform shape. Nutritional websites regarding these six pear species/varieties indicate the green D’Anjou pears have the highest daily nutritional quantities of vitamins (1% vitamin E, 7% vitamin C, and 5% vitamin K) and the Asian pear had the lowest value. All six pear species/varieties associated with this study possessed Vitamin K and Vitamin C. The Asian pear was the only one that did not contain Vitamin E. Besides vitamins, pears contain copper, magnesium, and potassium. Copper and magnesium are important for maintaining the nervous system. Future research can incorporate the analysis of other nutritional components of different pear varieties by using the Energy Dispersive X-Ray Fluorescence Spectroscopy associated with the JSM-6010LA scanning electron microscope at Delta State University. New varieties may then become more available for the general consumer.