~10 lbs Snow pea is seasonally sourced from Mexico, Guatemala, and Peru. The Peru snow peas start in late spring and throughout the summertime. In the winter, snow pea is mostly sourced from Mexico and Guatemala to primarily Guatemala in the spring. Snow Pea aka "Chinese Pea", "Xue-Dou", "He-Lan-Dou", "雪豆", "荷兰豆" Snow pea has flat pods with tiny immature peas inside. Snow peas are mildly flavored with a crisp-tender texture. Snow pea may be eaten fresh or cooked. Destringing pods are not necessary but are often done. Snow peas are usually used in stir-fries. Snow pea is available year-round. Handling Tip Selection Snow pea with small, firm pods. Bigger pods are usually less tender. Snow pea with a uniform bright green color and no signs of decay. Avoid snow peas with black spots. The black spot looks like water bubbles on the surface of the snow pea. They will quickly spread and affect the surrounding snow peas. Check the tips of snow pea for uniform green color and fresh thin stem or cap. Decay begins at the tip of the snow pea. Storage Snow pea should be stored at 32°F (0°C) with a relative humidity of ninety-five to ninety-eight percent and no mist. Surface moisture should be avoided unless the marketing chain is short and temperatures are kept below 36°F (2°C). The typical shelf life is one to two weeks. High humidity is essential to avoid shriveling and wilting. High temperature may lead to a decrease in sugar content and loss of flavor. Snow pea is moderately sensitive to ethylene, a naturally occurring gas regulating ripening. Snow pea should not be stored with high ethylene-producing products to extend shelf life and avoid yellowing and increased decay. Snow pea produces a very low level of ethylene. Snow pea is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for snow pea is 31°F (-0.6°C).
