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Sugar snap peas are crisp, sweet edible-pod peas bred in the 1970s as a cross between snow peas and garden peas. The entire pod is eaten, offering satisfying crunch and natural sweetness that appeals to both adults and children.
Snap peas have plump, rounded pods with fully developed peas inside, offering more crunch and sweetness. Snow peas have flat pods with tiny immature peas and are more delicate. Both are eaten whole. Snap peas are better raw; snow peas are traditional in stir-fries.
Modern snap pea varieties are often stringless, but some still have strings along the seams. To remove: snap off the stem end and pull the string down one side, then repeat from the other end if there's a string on the bottom seam. Taste one to check.
Snap peas have high water content and thin pods, making them lose moisture rapidly. They also continue converting sugars to starch after harvest. For best quality, eat within 2-3 days of purchase. If they've wilted, a 15-minute ice water bath can restore some crunch.
Store unwashed snap peas in a plastic bag in the refrigerator crisper for 3-5 days. They lose sweetness quickly, so eat soon after purchase. Blanch for 1-2 minutes before freezing to retain color and crunch.
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