Sugar snap peas, commonly called snap peas, are valued for their crisp pods and sweet, tender peas. I prefer them to snow peas because they are plumper and sweeter. They’re delightful raw as a snack, with dips, or in salads, and they also cook quickly—sauteed in minutes—and work well in stir-fries and mixed vegetable dishes.
Early varieties of snap peas developed in Europe and Asia before spreading to the United States. This variety was created in the 1970s by crossing snow peas and garden peas to produce a pod that’s both crunchy and sweet. Their flavor is fresh and green, adding bright vegetal notes 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 choosing, storing, de-stringing, cleaning, cooking, and eating sugar snap peas.
How to Choose the Freshest Sugar Snap Peas
Choose snap peas that are bright green, firm, and plump with minimal blemishes or soft spots. Fresh peas have a satisfying snap; as pods age they lose crispness and sweetness. Avoid peas that look dull, mottled, or dry. If you can hear peas rattling inside the pod, the pods are likely past their prime.
How to De-String Sugar Snap Peas
Young snap peas have delicate strings along the seams, but removing them makes for a better bite. It’s a simple step: rinse the pods, pinch or snap off one tip, then pull the string down the pod to remove it. Repeat on the other side if needed. De-stringing is especially important if you’re serving children or anyone who has trouble chewing.
Many grocery stores now sell pre-de-stringed snap peas, which can save time—look for those if you want to skip the task.
How to Store Sugar Snap Peas
Snap peas are best eaten as close to harvest as possible. Store them unwashed in a plastic bag in the refrigerator and wash only before using. Properly stored, they will stay fresh for about 3 to 5 days.
Snap Pea Substitutes
If snap peas aren’t available, snow peas are a suitable substitute. Snow peas are flatter and slightly less sweet but work similarly in many recipes. Frozen snap peas are another option for cooked dishes when fresh ones are out of season—avoid frozen for raw preparations.
FAQs
Yes. Snap peas are typically eaten whole, pod and all, after washing. Removing the fibrous string improves texture but isn’t strictly necessary with very young pods.
Absolutely. Raw snap peas make a crisp, sweet snack and are excellent with dips or in salads. When raw, consider de-stringing them for a more pleasant texture.
Snap peas are most common in late spring and early summer, and in some regions they are harvested again in the fall. In milder climates they may be available nearly year-round.
Yes. Sugar snap peas are low in calories and fat and provide vitamin C, fiber, and minerals like iron and potassium. They make a nutritious addition to a balanced diet.
How to Use Sugar Snap Peas
Very fresh snap peas shine raw in simple recipes like a sugar snap pea salad or a cold pasta salad. If the peas are a bit older or if you prefer a softer texture, sauté them briefly or add them to stir-fries and warm vegetable dishes. Light cooking keeps their crispness while taming any toughness.
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
10 Sugar Snap Pea Recipes
Soy-Glazed Sugar Snap Peas
Sugar Snap Pea Salad
Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce
Vegetarian Spring Orzo Salad
Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
Simple Sautéed Spring Greens
Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
Vegetarian Pasta Salad
