Cooking with arthritis , Cutting, coring fruit, peeling, slicing, and cubing fruits and vegetables, and coring mangoes

peeling, slicing, and cubing fruits and vegetables, and coring mangoes with painful hands

Cutting and or coring and removing skins apples, pears, potatoes, small summer squash, mangos—things of that nature—can become a challenge. There is a simple solution to cubing when your hands just are not up to par. Using an apple cutter works miracles. To cut any of the above (except mangoes), use a mango cutter when cutting mangos. Simply place an apple cutter/corer on the top of the item you would like to chop or dice, position the cutter so that one handle is next to your body and the other is away from your body, and place your forearms on the handles, using your weight of your body. Firmly press down. The item is not only sliced, but cored. If any item will not stand firmly, remove a thin slice off the bottom for stability.

To skin, slice for pies, or cube, lay one slice at a time flat on the cutting board, hold the slice in place with a fork, start by puncturing the slice with the fork to stabilize. Using a paring knife, carefully run the blade down the outer side to remove the skin. Once the skin is removed, turn the fruit or vegetable so the wide side is on the board. Use a fork to stabilize. Using the paring knife, slice the thick slice into desired thinness. Also use the fork method to cube.

When peeling larger items to be sliced, such as eggplant or cucumbers, the first thing I do is cut the eggplant or squash or cucumber in half, making it easier to handle, then trim each end to make a flat surface. Place one flat end on the board. Place one hand flat on top of the item being peeled; you also can pierce it with a fork if you are unable to lay your hand flat. Using a peeler that has a handle with the blade on top, start making downward strokes from top to bottom. Continue this pattern until the entire item is peeled.

To slice, pierce the item with a dinner fork or a large carving fork. You may hold the fork in your hand if able to grasp the handle with your hand. Otherwise, place the top of the carving fork in the bend of your arm at the elbow and squeeze as tightly as you can. Stabilize using your chin or cheek on the top of the fork. Using a chef’s knife, begin to make the slices in the desired thickness; if you have a mandoline, use it.

To peel and slice smaller items such as carrots when unable to hold in your hands, lay the carrot on a flat surface on top of a rubber jar opener to avoid slipping. Pierce the item with a fork or use your hand, laying flat on the carrot to hold it in place. Pull the peeler toward you in a backward motion. Sometimes the peelers are too small to hold in your hand. I have found an inexpensive solution. Home improvement stores and hardware stores carry pipe insulation tubes made of foam. They are usually gray in color and already come with a slit in it to accommodate putting it over the pipe with ease. I simply cut it to size (have a friend or family member do this for you), slip it over the handle of the peeler pots, hairbrushes, toothbrushes, anything you need thicker, and secure with duct tape. It may not be pretty, but it makes life so much easier. You can also buy it already the correct size at health supply stores. No need to duct tape this product; it is designed to fit your items.

This is a step from my new book A Complete Illustrated Guide to Cooking with Arthritis .


Moroccan Sweet Potato Salad

Yields 5 servings




4 sweet potatoes; washed, peeled, and cut into ¼-inch cubes

2 tsp. salt

½ tsp. fresh ginger, grated

1 tsp. ground cinnamon

¼ tsp. nutmeg

1/8 tsp. ground cloves

½ tsp. chili powder

¼ c. brown sugar

½ lemon, juiced

½ tsp. lemon zest

¼ c. raisins

1 T. olive oil


Prepare sweet potatoes by washing well and cubing. Place potatoes in a medium saucepan. Cover potatoes with water, approximately three cups—more if needed, and 1½ teaspoons salt. Bring to a boil, reduce heat, and simmer until potatoes are just tender, water will be reduced by more than half. Add the ginger, cinnamon, nutmeg, cloves, chili powder, brown sugar, lemon juice, lemon zest, raisins, and olive oil to the boiling water. Stir well and allow the liquid to thicken. Pour mixture into a serving bowl and serve hot or cold .

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