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Mangetout

The crunchy freshness of young mangetout

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Mangetout is one of those crops that is better harvested earlier rather than later. The skin of young mangetout is tender and the bean do not have skins yet. With its fresh bright green colour, this vegetable has a summery appearance, with a mild and sweet taste.

The skin is smooth, with a crunchy texture. Inside you will find soft, almost flat peas that are already visible on the outside. There are 5 to 7 peas per pod.

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Storage advice

  • Transport and storage: Mangetout keep longer in cool conditions. Maintain a temperature between 2 and 4˚C for transport and storage.
  • Shop: Mangetout best retain their freshness in the refrigerator.

Our mangetout are grown in:

Guatemala, Peru, Kenya, Egypt and Zimbabwe

Growing and harvesting

At the grower's

Mangetout is a real vine, which is guided to climb with sticks in the soil. Ropes between the sticks give mangetout every opportunity to grow, without the plants coming into contact with the soil. This is done on purpose: it minimises the risk of infestation of diseases or pests.

About 90 days after sowing the crop, the beans can be harvested. Mangetout is harvested manually. The stems are removed from the mangetout in the packing station. Cooling, sorting and packaging also take place in the country of origin before the mangetout is shipped to the Netherlands.

Pods - Growth And Harvest

Recipes & preparation tips

Mangetout share their wide range of applications with the other legumes: from cooking and steaming to stir-frying. Once prepared, they are a delicious addition to, for example, a salad. Puff pastry cases with snow peas - a recipe on the EAT ME website - are a culinary delicacy. Mangetout inside a slice of salmon are also a special treat. Cutting off both ends is sufficient.

Pods - Recipes And Preparation Tips

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