Availability
- Jan
- Available
- Feb
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- Mar
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- Apr
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- May
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- Jun
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- Jul
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- Aug
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- Sep
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- Oct
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- Nov
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- Dec
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Storage advice
- Transport and storage: Cooling is essential to get sugar snaps to the shelf in perfect condition. Maintain a temperature between 2 and 4˚C.
- Shop: Preferably present sugar snaps in the cold store.
Our sugar snaps are grown in:
Guatemala, Peru, Kenya, Egypt, Zimbabwe, Ethiopia and China
Growing and harvesting
At the grower's
The plants on which sugar snaps grow are real vines. To guide the growth in the right direction, growers put sticks in the ground. Ropes are stretched between them to properly guide the growing plants. As a result, the plants do not touch the soil. This limits the risk of diseases and pests.
Growers can start harvesting after around 3 months. Sugar snaps are picked manually, one by one. The harvest period takes aroundately 4 to 6 weeks. The warehouse workers carefully remove the stalks from the sugar snaps. After sorting and packaging, the beans are stored refrigerated until it is time for transport to the Netherlands.
Packaging options
- Bags of 150 grams
- Bags of 200 grams
- Bags of 250 grams
Nature's Pride offers packaging with the EAT ME label or private label. Please inquire about your customer-specific packaging.
Recipes & preparation tips
Unlike other beans, sugar snaps can be eaten raw, as a sweet (and healthy) snack. Consumers usually opt for boiling, frying or steaming. Or stir-frying, as in the recipe on the EAT ME website with shiitakes. The beans provide a fresh touch in a salad with tenderloin tips. And just like with haricots verts, a slice of bacon is a delicious accompaniment.
Get in touch
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