SNAP PEAS – SUGAR SNAPS

Snap peas are a cross between snow peas and green peas. They are as refreshing and sweet as the former, but rounded and full as the latter.

The name "sugar snaps" says it all: They are sweet and crispy.

Choosing snap peas

Snap peas are crispy and pretty to look at, but they are also quite delicate. Even when harvested locally and rushed to market, they can still lose their springiness within the course of a day. The sweet flavor lasts longer, but it is not as satisfying without the crispiness.

If buying them in a paper bag, look twice to make sure they are a vivid green and springy.

Storing snap peas

Snap peas dry out fast and will only last a few days in the fridge. Make an effort to keep them humid – but not wet. A word of advice:

Don’t remove them from their packaging unless you have to – it was probably designed to preserve them for as long as possible.

Preparing snap peas

Rinse snap peas in cold water and, if necessary, cut off the short stem.

A bath in ice water can reinvigorate drooping pods.

Cooking snap peas

The delicate pods can be eaten raw – or cooked as little as possible. They are quick to lose their color and springy freshness.

Cook them gently, for example by steaming rather than boiling.

Or with intensive heat for a short period of time, for example in a wok or a sauteuse.

Snap peas can often be replaced with green beans or even snap peas, although these will take longer to cook.  

Serving snap peas

If you have freshened up the pods with an ice bath, make sure to dry them before cooking/plating.

The classic

In a wok. Or as added freshness, greenness, and crispiness when serving a colorless dish.