Succulent summer stone fruits are the delicious essence of the season. Luckily for those in cancer treatment, they taste as good cooked as they do raw. In early summer they start coming in with cherries, quickly followed by apricots, peaches and nectarines, and then plums. Although supermarkets carry most of these fruits year round, nothing compares to the taste they have when they are in season and have ripened on the tree. Thanks to freezing, canning, and drying, we are lucky to be able to enjoy stone fruits at their nutritional peak all year round. Here are some recipe ideas, mostly sweet but with some delicious savories that use stone fruits every which way.