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Sugar Snap Peas
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Sugar Snap Peas

Tender, green peas appear in all sorts of spring dishes, from pasta primavera to salads. If you haven't tried sweet, crisp, sugar snap peas yet, you're in for a real treat. Sugar snaps are a cross between traditional English peas and snow peas. Sugar snap peas are entirely edible "pod and all" and are equally delicious raw or cooked. They are an excellent source of vitamin C.


  • Available fresh in the spring and fall (and frozen year-round).


  • Select plump, crisp pods that are bright green with no signs of yellowing.


  • Prepare fresh sugar snaps as soon as possible after purchasing for the sweetest flavour.
  • Refrigerate in a plastic bag for up to 3 days.


  • Some fresh sugar snap peas are available stringless, which means they are ready to use immediately after washing. Otherwise, snap off the stem end of each pea pod, pulling down the length of the pod to remove any tough strings.
  • Sugar snap peas are usually eaten whole and are delicious raw or cooked. If cooking, steam, simmer or stir-fry briefly-only for a minute or two-to retain their crispness, colour and flavour.


  • Serve raw sugar snap peas with your favourite Kraft Dressing as a dip.
  • Toss raw sugar snaps into your favourite green salad.
  • Add to your favourite stir-fry or pasta dish.
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