Pear, one of the oldest fruit crops cultivated by humans, is widely consumed worldwide due to its sweet taste, juicy texture, and potential health benefit. Pears are commonly classified into European, Japanese and Korean, and Chinese pear varieties. Beyond being consumed fresh fruit, pear can be processed into dehydrated slice, canned product, wine, juice, paste, etc. In Traditional Chinese Medicine (TCM), pear fruit and its products have been used to treat fever, suppress cough, and quench thirst. Recent studies have found that pear is a rich source of bioactive compounds. This review compiles a table of the bioactive compounds in pear fruit, which contain 43 phenolic acids, 64 flavonoids, 24 triterpenoids, and 18 additional compounds. These bioactive compounds contribute to various health benefits, including anti-inflammatory, antioxidant, lung protection, hepatoprotective, anti-obesity, anti-diabetic, cardiovascular protective, anticancer, antimicrobial, skin lightening activities. The levels of bioactive compounds in pear fruit and its products vary with cultivar, fruit tissue, orchard management, postharvest storage, and processing factor. This review provides a comprehensive understanding of the health function of pear fruit and its products, and aims to increase the added value and promote further development of the pear industry.