I have no idea what the botanical name is for this "Swiss pear" from Cooks. I just know the common name used to market it. And i know it's relatively light weight and porous and darkens with age. Compared to the ornamental bradford pear from my own yard, this Swiss pear is lighter, more porous, and more uniform/bland in color and grain. The other fruit woods i have on hand might be similar in density and porosity to this Swiss pear, but it's difficult to say since i have yet to use them. I would guess this Swiss pear is close to black cherry, but black cherry is probably slightly more dense.
When i wet the woods in the photo above, the Swiss pear just drank up the water immediately and retained it for a while. In fact i was a little paranoid about warping, so i ended up wetting both sides then weighting it down flat on stickers to dry. And on a side note, i was surprised to discover that pink ivory absorbs water easily, considering it's density and oil content. It also stinks when it's wet lol