Sugar snap peas are said to be cultivated in Idaho and are a cross between Chinese snow peas and a mutant shell pea plant. The difference between the Chinese snow pea and the snap pea is that the snap peas pod is round as opposed to flat. As with the snow pea, snap peas are a variety of edible pea pods. They are similar to the English pea but the pod is less fibrous rendering it edible which eliminates the need to shell the peas before cooking.
In comparison to shelled peas, sugar snap peas have more vitamin K and 150% more vitamin C, supporting immune and bone health. They are also an excellent source of fiber which helps reduce blood cholesterol levels and support bowel function. In addition, sugar snap peas are a great source for folate and other B-complex vitamins which aid in cellular DNA and RNA synthesis.
You want to select snap peas that are bright green and show no sign of yellowing or decay. They should also be firm and crisp and should snap when bent. White scarring on the pods is fine.
Snap peas should be stored in a tightly sealed bag in the refrigerator up to 3 days. Sugar snap peas are also suitable for freezing but not canning.
You will hear many say that snap peas are best eaten raw. Snap peas are sweet and crisp and are tasty eaten raw or lightly cooked. Eat alone as a snack or add to salads, stir fries, and soups.
To prepare them you should first snap the stem end and pull down the length of the pod to remove any tough strings.
Over at The Wright Recipes you will find a recipe for Fresh Snap Pea Slaw with Lemon, Mint and Walnut Vinaigrette.
The Spring Penne with Sugar Snap Peas and Asparagus over at Daily Waffle is surely fit for the spring.
No Eating Out has a yummy looking Coconut Green Curry Sugar Snap Peas.
Or you can Eat Well With Jane and try her Sugar Snap Pea Carrot and Tempeh Stir Fry.