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- In the store: min 0°C – max 1°C
- Ethylene sensitive: low
- Ethylene productivity: low
- At home: refrigerated
Sugar snaps will keep for about two days in the fridge. They are best kept in a paper bag or an open, perforated plastic bag. Sugar snaps can also be frozen, but do blanch them for two minutes first.
Quality and ripeness
- Ripe sugar snaps are sweet and crispy.
- Fresh sugar snaps have a clear green colour and a bright green stem.
- They glow when fresh and produce a crispy sound when softly rubbed together.
Raw sugar snaps are nice and sweet so they can be consumed as is. They are also boiled, steamed and stir-fried. This makes their taste even sweeter! They can be added to salads, stews, stir-fries and risottos. Their refreshingly sweet taste goes with everything! They are easy to prepare by stir-frying them with chicken or prawns and some spring onions, pepper, salt and sesame (oil).
Sugar snaps are very easy to prepare. Rinse them with water and remove both tips (top and bottom). When cutting off the tips, you can also remove the fleshy wire located along both sides of the sugar snap. Boil or stir fry for 3 to 5 minutes.