Sugar snaps look like a pea but snap like a bean. They’re eaten before the seeds fully develop, and while the pod is still crisp and edible. Sugar snap peas are also known as ‘mange tout’ – a French phrase translating to ‘eat everything’.

How do we make sure we provide top quality sugar snap peas?

We only pack sugar snap snow peas if they have firm, glossy pods, and feel waxy to the touch. We also make sure that the pods are not dull, yellowing or heavily speckled; and that the pods are a good cylindrical shape. We apply these criteria meticulously, meaning you’ll be supplied with top quality sugar snap peas, every time.

Where do we source our sugar snap peas from?

Sugar snap peas are a cool season annual crop, and require slightly acidic, well-drained soils. They are planted in the late winter, when the soil temperature reaches about 10°C. The best place to grow them in Victoria is on the higher altitude farms around Gippsland and the Sunraysia district, so that’s where we source most of our sugar snap peas from.

What is the best way to keep sugar snap peas?

Store sugar snap peas in the fridge – it helps preserve their texture, nutrient content and sweetness (their sugar turns to starch if you leave them out for too long). They are best stored in a perforated plastic bag at 0°C and 90%-100% relative humidity.

Sugar snap pea nutritional information

Sugar snap peas are an excellent source of thiamine, niacin, and vitamin C and are also high in fibre, phosphorous and iron. They are not as high in total carbohydrates and fats as normal peas. Eat them fresh – the longer you keep them, the more thiamine and niacin they lose.

Sugar snap peas serving tips and suggestions

You can remove the tough string of the sugar snap pea (known as the spine) by breaking off the top of the sugar snap pea, and peeling the string back towards the bottom.