Sugar snap peas, often called snap peas, are prized for their crisp, tender pods and sweet, pea-filled interior. I prefer them to snow peas because they’re plumper and sweeter. Enjoy them raw on their own, with a dip, or tossed into salads. They’re also excellent quickly sautéed (recipe below) or added to stir-fries and mixed vegetable dishes.
Early varieties of peas were grown in Europe and Asia and later reached the United States, where sugar snap peas became popular. This variety, developed in the 1970s as a cross between snow peas and garden peas, offers the ideal balance of crunch and sweetness. Their flavor is fresh and vegetal, adding a bright note to many dishes.
- How to Choose the Freshest Sugar Snap Peas
- How to De-String Sugar Snap Peas
- How to Store Sugar Snap Peas
- Snap Pea Substitutes
- FAQs
- How to Use Sugar Snap Peas
- Sautéed Sugar Snap Peas Recipe
- 10 Sugar Snap Pea Recipes
How to Cook Sugar Snap Peas: Everything you need to know about how to choose, store, de-string, clean, cook, and eat sugar snap peas!
How to Choose the Freshest Sugar Snap Peas
Choose snap peas that are bright green with firm, plump pods and few blemishes. Fresh peas should feel crisp and “snap” when bent. Because they lose crispness with time, buy only what you’ll use within a few days. Avoid pods that look dull, dry, or have soft spots. If you can hear the peas rattling in the pod, they’re likely past their prime.
How to De-String Sugar Snap Peas
Young snap peas have more delicate strings, but removing strings improves the eating experience. Rinse the peas in cold water, snap or cut off one tip of each pod, and pull the string down to remove it. Repeat on the other side if necessary. De-stringing is especially important if you’re serving children or people who have trouble chewing. Some stores sell stringless snap peas, which can save time—watch for those if you’d like a shortcut.
How to Store Sugar Snap Peas
For best flavor and texture, eat sugar snap peas as close to harvest or purchase as possible. Store unwashed peas in a plastic bag in the refrigerator and wash them only when you’re ready to use them. Properly stored, they will stay fresh for three to five days.
Snap Pea Substitutes
If you can’t find sugar snap peas, snow peas are the closest substitute. Snow peas are flatter and slightly less sweet but work well in many recipes. Frozen snap peas can be used in cooked dishes when fresh are unavailable, but avoid frozen if you plan to eat peas raw.
FAQs
Yes. Snap peas are eaten whole, pod and all. Rinse them and, if desired, remove the fibrous string for a more tender bite.
Absolutely. Raw snap peas make a crisp, healthy snack and are great in salads. Consider de-stringing them if the strings are noticeable.
Sugar snap peas are typically in season in late spring and early summer, with additional harvests in some regions during fall. In warmer climates they may be available much of the year.
Yes. Sugar snap peas are low in calories and fat and provide vitamin C, fiber, and other nutrients. They make a nutritious addition to a balanced diet.
How to Use Sugar Snap Peas
When very fresh, keep preparations simple to showcase the crisp texture—try a raw sugar snap pea salad or add them to a cold pasta salad. For peas that are a day or two older, quick sautéing or adding them to stir-fries softens them slightly while preserving a pleasant crunch. They pair well with chicken, shrimp, tofu, and a wide variety of spring vegetables.
Sautéed Sugar Snap Peas
Ingredients
- 1 tablespoon olive oil
- 1 pound sugar snap peas (trimmed)
- Kosher salt and freshly ground pepper (to taste)
Instructions
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Heat the oil in a large skillet or wok over medium-high heat until very hot. Add the sugar snap peas and sauté for about 3 minutes, until just crisp-tender. Season with salt and pepper and serve immediately.
Notes
Nutrition
Carbohydrates: 11.7 g,
Protein: 34.2 g,
Fat: 9.6 g,
Fiber: 2.4 g,
Vitamin C: 49.2 mg
10 Sugar Snap Pea Recipes
Soy-Glazed Sugar Snap Peas
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Sugar Snap Pea Salad
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Pasta with Ramps, Edamame, and Sugar Snap Peas
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Vegetarian Spring Orzo Salad
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Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
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Simple Sautéed Spring Greens
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Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
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Vegetarian Pasta Salad
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Miso Shrimp Stir-Fry with Sugar Snap Peas
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