Sugar Snap Peas
Sugar snap peas are a relatively recent development — bred in the 1970s by Calvin Lamborn by crossing Snow peas with Garden peas to create an entirely edible pod containing full-size sweet peas. The result is arguably the most delicious pea variety: an extraordinarily sweet, juicy, crisp pod with plump peas inside that is extraordinary eaten raw.
Plump, rounded pods — distinctly rounder and fuller than flat Snow peas — with visible, fully developed peas inside. Bright, vivid green with a thick, juicy, edible pod wall. The rounded shape is immediately distinguishable from flat Snow peas.
Texture: Extraordinarily crisp and snappy — the pod "snaps" audibly when broken. The combination of juicy pod and plump peas creates an incredibly satisfying bite that is best raw.
Flavor: The sweetest pea variety — significantly more sugar content than Snow peas or Garden peas. A pure, clean sweetness that makes raw Sugar Snaps one of the most universally loved vegetables for snacking.
Raw Snacking
The premier use — eat whole, raw, as a snack. The sweetness, crunch, and juiciness is extraordinary.
Crudités / Dips
The standout vegetable on any crudité platter — guests gravitate toward Sugar Snaps.
Salads
Slice on the diagonal for salads — adds crunch, sweetness, and beautiful color.
Quick Stir-Fry
Add at the very end of cooking — 60 seconds is enough. Any longer destroys the texture.
• String them like Snow peas — snap the top and pull the string down along the seam
• Raw is best — cooking reduces their extraordinary sweetness and crunch significantly
• The sweetness is highest in spring when cooler temperatures slow starch conversion
Refrigerate in a perforated bag for up to 5 days. The thick pod walls protect the peas better than Snow peas. Crisp them up in ice water if they've softened slightly.