Phytochemical and nutritional characterization of traditional (Bravo de Esmolfe, Malapio Fino, Malapio da Serra, and Pero Pipo) and exotic (Golden, Starking, Fuji, Reineta Parda and Gala Galaxy) apple varieties from Portugal were performed. Measurements were taken on 43 parameters including water, protein, sugars, acids, fibre, vitamins (C, A,B1, B2, B3, B5, B6, B9, beta-carotene and a-tocopherol), minerals (K, P, Mg, Ca, S, Na, Si, B, Fe, Al, Cu, Mn, Zn, Ni, Mo, Cd) and polyphenols (total, catechin, epicatechin, chlorogenic acid, phloridzin, quercetin-3-glucoside, quercetin-3-rhamnoside, kaempferol-3-glucoside, procyanidins B1 and B2). Nutritional composition results showed that traditional apples had higher contents of fibre, protein, sugars, beta-carotene, vitamin E, Mg and phenolic compounds. A comparison between unpeeled and peeled apples was also performed for the Bravo de Esmolfe variety and the unpeeled apples had higher amounts of fibre. Results from sensory evaluation of traditional apples performed by selected assessors and consumers showed there were differences among sample attributes such as sourness, juiciness and hardness, and two apple varieties were preferred (Bravo de Esmolfe and Pero Pipo) for their odour, taste, hardness and juiciness.