Marrowfat peas facts for kids
Marrowfat peas are a special type of green pea. Unlike the peas you might eat fresh from a pod, marrowfat peas are allowed to grow big and dry out naturally in the field. This makes them different from regular garden peas, which are picked when they are still young and tender.
These peas are quite starchy, which means they have a lot of carbohydrates. This starchy texture makes them perfect for a popular dish called mushy peas.
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What's in a Name?
The name 'marrowfat' was first used around the year 1730. It probably came from combining the words 'marrow' and 'fat'. This might have meant they were plump and full, like bone marrow.
Another idea is that the peas were named after a Japanese type of pea called 'Maro'. This 'Maro' pea was brought to the UK in the early 1900s. People wanted plump, or 'fat', peas from this 'Maro' variety.
How Are Marrowfat Peas Used?
Marrowfat peas are very versatile!
Making Mushy Peas
Marrowfat peas with thin skins and a soft texture are perfect for making mushy peas. This is a traditional side dish, especially popular in the United Kingdom. It often goes with fish and chips.
Snack Foods and Canning
Marrowfat peas that have a good, bright green color are often sent from the UK to Japan. In Japan, they are used to make tasty snack foods. Peas that are a bit paler in color are usually used for canning. This means they are preserved in cans for later use.
See also
- Split peas, another type of dried pea
