What are ways to reduce cellulose in vegetables and fruits? I (and some family members) have a medical condition that affects the ability to digest cellulose, so we have to avoid most fresh fruits and vegetables.  We have found that cooking vegetables helps a bit, and something that requires a long cooking time (like a stew or soup) helps more.

Basically I am wondering if there are other ways besides cooking to break down the cellulose of vegetables and fruits and make them easier to digest?
Ummm, this isn't a specific condition...cellulose is indigestible by humans.  It is the chief component of what we call "dietary fiber" or my Grandma called "roughage".
This question is really asking how to remove the fiber from fresh fruits and vegetables - puree and  straining, juicing etc. would all do the trick.